Vegetable Noodles with Currants & Mandarins

This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.

Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!

Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.

red cabbage
carrot
daikon radish
zucchini
pumpkin seeds
sunflower seeds
mandarins
currants
avocado

For the dressing
lemon juice
raw honey
toasted sesame oil
cayenne pepper
sea salt

1. Soak the seeds in water for a few hours. Drain and rinse. If you have a dehydrator you can dehydrate the seeds for a crunchy texture, but they will still work fine as is.
2. Spiralize or grate the carrot, daikon and zucchini
3. Use a mandoline to finely slice the red cabbage, if you don’t have a mandolin, just use a large knife.
4. Peel the mandarins and divide into segments. Dice segments into thirds.
5. Dice the avocado and mix with the currants and the rest of the ingredients.
6. Whisk the dressing ingredients together and drizzle over the salad. If you have time, let the dish sit for an hour or more to marinade. This will intensify the flavor and soften the vegetables.

Sweet Rainbow Slaw

I got home from my awesome Vinyasa Playlist Yoga class a bit late last night and wanted to make something super fast and easy without a lot of equipment. For this coleslaw I just threw everything into the food processor using the grating attachment. I just used what I had in the refrigerator, but you could easily use a white cabbage, add in some red peppers, some oranges and avocado would work well instead of seeds too.

 

Sweet Rainbow Slaw

red cabbage
carrots
apple
celery
orange & lemon juice
raisins (or sultanas or currants)
soaked sunflower & pumpkin seeds

Using a grating blade shred the cabbage, carrots, apple & celery in your food processor. Throw this mix into a bowl and add raisins & seeds. Then squeeze orange & lemon juice over the top.

 

The Lunch Bunch: Red Cabbage Tacos

Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s really one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.

Red Cabbage Tacos

Makes 5

 

Ingredients

5 smallish red cabbage leaves

2 medium sized carrots

1/4 avocado

1-2 tsp lemon juice

about 8 stalks of fresh chives

Greens of your choice  (I used a mix of spinach, chard and lettuces)

Dulse flakes (Karengo Seaweed) for saltiness

 

Preparation

Finely grate the carrot. If you have a fine grater like one usually used for parmesean you will get more juicy flavour from the carrot.

Mash in the avocado, lemon juice and finely chopped chives. Add a little himalayan or sea salt if you wish.

Take a red cabbage leaf and fill with a few green leaves of your choice and top with some of the carrot avocado mixture.

Top with some dulse (karengo) and a few chopped chives.

 

Red Cabbage, Fennel and Mandarin Salad

This is a fantastic winter salad with amazing colour and a good sweet/savory balance. It’s full of vitamin C to keep away colds in the chilly months. It’s good to use a mandoline to help you to slice things finely which brings out the flavour more. Always try to use organic ingredients where possible.

Serves 1-2

Ingredients

1/4 of a red cabbage

1 fennel bulb

4-5 mandarins

1 lemon

1 orange

a good splash of cold-pressed olive oil

a sprinkling of himalayan salt

Method

Using a mandoline, shred the cabbage and fennel. If you don’t have a mandoline you could use a food processor or slice finely with a knife.

Halve the orange and slice a few pieces off with the mandoline to save as a garnish. Juice the rest of the orange and the lemon.

Peel the mandarins and break into segments.

Combine all ingredients in a bowl to serve.

Optional Extra: This is also great with some chunks of avocado mushed into the salad. It combines nicely with the juices.

Enjoy!