With the northeast experiencing almost two weeks of single digit weather, you better believe I have been more focused on warm and hot foods than cold. Then yesterday I heard a blizzard was on its way and thought, time to get cooking!
I found this super, fast, simple and satisfying recipe from the Fat Free Vegan, Susan’s Dirty Little Secret Soup. Coincidence we have the same first name? I don’t think so – it must be fate!
As it’s been snowing since 8:00 AM today, I was looking through my recipes and fridge to see what else I could make and thought it would be nice to have some sort of salad to go with the soup. (You can never have too many veggies!). Shout out to Seacoast Eat Local for sharing this recipe with at a recent winter farmers market. Eating low fat, whole food plant-based means modifying the dressing by removing the oil. I made up for it by doubling the other dressing ingredients. It’s a tasty mix of crisp and sweet with the greens giving it a good balance. I present to you:
Winter Vegetable Slaw with Apple Cider/Maple/Dijon Dressing
4 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp Dijon mustard
Salt and pepper to taste
3 cups Brussel Sprouts (shredded or thinly sliced)
¼ cup carrots (shredded or grated)
2 cups kale (finely chopped)
1 apple (finely chopped; I used Honeycrisp)
½ small red onion (finely chopped)
¼+ dried cranberries (chopped if you prefer)
Optional: ½ cup almonds (toasted and sliced)
Whisk together the dressing ingredients. Set aside.
Mix all the Slaw ingredients together once they are prepared as noted.
Top with the desired amount of dressing (a little goes a long way) and eat!
'Until my next cooking tour around my kitchen – stay warm!
#wfpb #wholefoodplantbased #wholefoodplantbasednooil #vegan #T2D #type2diabetes #reversingdiabetes #plantstrong #oilfree #holidays #fatfreevegan #seacoasteatlocal