Note: this piece first appeared in the October 2006 issue of Clark Wellness ForkBytes.
This is a refreshing, sweet take on slaw.
Serves 4
1/2 head green cabbage, shredded
1 Granny Smith apple, cut into matchsticks
1 carrot, cut into matchsticks or shredded
2 scallions, thinly sliced
2 tablespoons apple cider vinegar
2 teaspoons brown rice syrup
1 teaspoon ground coriander
1 teaspoon prepared mustard, such as Dijon
1 tablespoon chopped flat-leaf (Italian) parsley
2 to 4 tablespoons extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
Combine the cabbage, apple, carrot, and scallions in a serving bowl. In a separate small bowl, mix together the apple cider vinegar, brown rice syrup, ground coriander, mustard, parsley, and olive oil. Pour the dressing over the salad and toss to combine. Add sea salt and freshly ground black pepper to taste, and serve immediately.
Note: this piece first appeared in the April 2006 issue of Clark Wellness ForkBytes.
Serves 6
1 bunch rainbow chard, stems removed, leaves finely chopped
2 cups shredded red cabbage
3 carrots, grated
1 cup toasted walnuts
2 large cloves garlic, pressed
1/4 cup brown rice vinegar
1/3 cup walnut oil
2 tablespoons toasted sesame oil
Combine chard, cabbage, carrots, and walnuts in a large serving bowl and set aside. In a separate small bowl, whisk together the garlic, brown rice vinegar, and oils. Pour the dressing over the salad and toss to mix. Serve.
Note: This piece first appeared in the July 2005 issue of Clark Wellness ForkBytes.
Prep time: 10 to 15 minutes
Cooking time: 3 minutes
Yield: 4 to 6 servings
3 cups sliced asparagus
1 cup shredded red cabbage
1 cup shredded green cabbage
2 cups snow or sugar snap peas
2 cups mung bean sprouts (optional)
1 tablespoon chopped mint
1/4 cup toasted chopped peanuts
1/2 cup apple juice or cider
1/4 cup rice vinegar
2 tablespoons mirin (rice wine; available in Asian section of large supermarkets or natural food stores)
2 tablespoons tamari or shoyu (natural soy sauce)
1 tablespoon no-taste oil, such as sunflower, safflower, or canola
1/4 bunch watercress
Chopped green onions and whole mint leaves to garnish
Steam asparagus until tender, about 3 minutes. Refresh in cold water and drain. In a serving bowl, toss asparagus with red and green cabbages, snow or sugar snap peas, mung bean sprouts (if using), mint, and peanuts. Set aside.
Whisk together apple juice or cider, rice vinegar, mirin, tamari or shoyu, and oil in a small bowl. Pour over salad. Serve salad over watercress and garnish with green onions and whole mint leaves.
