Thursday, March 13, 2014


I imagine that this actually won't be a terribly popular post. But who cares! This is my blog and I want to write about my new find/ creation/ revelation. My readers who choose not to read this are missing out! Anyways, I mentioned last week when I used thai peanut sauce on a red cabbage salad that I have been very into non-traditional salads lately. This week, it's another version on the same theme. Using these hardier greens lets me prepare a salad on Sunday and take some for lunch on Thursday, when I'll still be able to enjoy the crispiness. Traditional salads get soggy when you try to prepare them the night before! Anyways, I've been strapped for time lately so I chose the easy out this week: bags of pre-shredded green cabbage and carrots from Trader Joe's. Green cabbage doesn't have quite the antioxidant profile of red cabbage, but it's still chock full of fiber as well as vitamins C, K, and B. Green cabbage is also more mild, so spiced it up with chili pepper, cilantro, and lime and pared it with the fiesta flavors of corn, green pepper, and scallions. To top it off, I prepared a simple, spicy black bean mole sauce as a dressing, which enhances the flavor as well as the protein content. I hope you give this recipe a try!


For the salad...
1 package shredded green cabbage
3c matchstick carrots
1c sweet frozen corn (or two small ears of fresh corn)
1 large green pepper, cubed
3 scallions, cut into thin slices
1 bunch cilantro, diced
juice of 1/2 lime

For the mole sauce...
1 can black beans, washed and drained
1c water
sirracha sauce (~3T or to taste)

In the food processor, combine the ingredients for the mole sauce. Food process until smooth. In a large bowl, combine all vegetables and cilantro. Toss to mix. Top with lime juice and mole sauce and stir to mix. Serve alone as a side, or over wild rice with black beans as a complete meal. Enjoy!

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