Carrot Cabbage Radish Salad with Lime Ginger Dressing
I’ve been quite busy lately preparing from our visit to Toronto. We have no idea how long we will be there and what we are doing afterwards, so it’s been tricky packing. There is stuff everywhere! I keep packing up my kitchen stuff and unpacking it to do my recipes. Needless to say, I wanted to make something really easy and light today. B is on his stag weekend with the boys. The house is quiet and I am in much need of some chill-out time.
My Carrot Cabbage Radish Salad with Lime Ginger Dressing was ready in no time. I made the dressing and marinated the veggies for 10 minutes. I assembled the salad in a bit of an artistic way (it kind of looks like a maple leaf…Toronto here we come). The photo shoot didn’t take long either. The colours are so vibrant and lovely that they speak for themselves. The veggies have such a great crispness to them.
Also, use any veggies you have on hand. I happened to pick up some really great carrots and cabbage, but feel free to experiment.
Make it a meal and pair with my Vegan Pasta Bake.
Carrot Cabbage Radish Salad with a Lime Ginger DressingPrint Recipe
- a thumb sized piece of ginger, finely grated
- juice of 1 lime
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 carrots, sliced into ribbons with a vegetable peeler
- 2 cups red cabbage, thinly sliced
- 1 cup radishes, thinly sliced
- 6 cups baby spinach
For the dressing, combine the ginger, lime juice, maple syrup, olive oil and salt and pepper and mix well.
Place your prepared veggies into different bowls.
Pour the dressing evenly over the veggies and let sit for 10 minutes.
Add your spinach to a bowl, add your marinated veggies, mix well and serve. Or layer your veggies as I did in the picture shown. It tastes great either way.