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The falafel and hummus I had been planning for awhile, but this creation was no-where near my radar! I was browsing through one of my favorite blogs My New Roots when I came upon this beautiful Purple Power Salad that fit what I was searching for. She made this recipe for a picnic, and I made it for my lunch. One major mistake (or perhaps perk) of mine was my lack of thinking. I didn't consider just how much this recipe would yield until after I made it. Of course the size of the salad will depend upon how large each ingredient is, but in my case I could only eat about 1/2 of what I actually made. The rest has been pawned off onto my (willing and adventurous) friends + co-workers; each of which told me how much they enjoyed it!
Cabbage-Carrot Slaw
Slaw
1 head of cabbage
1 bunch of carrots
1 cup of mint (about 1/2 a bushel)
1 cup chopped dried figs
1 cup pumpkin seeds
(could substitute any seeds/nuts/dried fruit you have handy, however this combo is delish!)
Dressing
3 Tbsp. Olive oil
3 Tbsp. Lemon juice
1 (to 3) Tbsp. Honey
1 Clove garlic
2 Tsp. Ground Cumin
2 Tsp. Water
1 Tsp. Cinnamon
1 Tsp. Salt
(if you would like a sweeter dressing add more honey)
Directions:
In food processor use grater-disk (the one that looks like a cheese grater) put in the carrots & cabbage.
Transport the chopped veggies into a large bowl and add seeds, figs, and mint; combine.
In a separate bowl whisk together dressing ingredients.
If you plan on serving this to a large crowd simply add the dressing to the salad and combine, however, if you're like me and you're eating this on a more daily basis keep the dressing and slaw separate until you're ready to eat it.
I separated the slaw into individual containers and stored in my fridge. Each morning while I'm packing my lunch I add a little of the dressing to the slaw and shake it before placing it into my lunch box. Keeping the two in different containers prolongs the shelf-life of the slaw.
If you're looking for a side-dish that is light, colorful, healthy, and delicious look no further!
