Eat Veggies, save the planet


Chinese cabbage raw salad
November 8, 2013, 7:33 pm
Filed under: recipes

Still no lettuce, so I am eating kale arugula or Chinese cabbage salads until the lettuce crop is harvestable. The  Chinese cabbage should be fairly young.

  1. 4 cups Chinese cabbage
  2. 4 scallions
  3. 1 carrot
  4. 2 garlic cloves
  5. 2 TBSP rice vinegar
  6. 1 TBSP  white cooking wine
  7. 1/2 TBSP olive oil
  8. 1 tsp of ginger, grated
  9. 3/4 tsp salt
  10. 1/2 tsp maple syrup
  11. 1/2 small Daikon radish

 

  • Slice the cabbage very thin.
  • Chop scallions.
  • Grate carrot.
  • Put cabbage, scallions and carrot in bowl.
  • Grate the garlic and ginger on a medium micro plane.
  • In a small bowl combine the garlic, ginger, salt, rice vinegar , wine and maple syrup.
  • Whisk together.
  • Add dressing to vegetable mixture.
  • Cut Daikon radish into sticks and add to salad
  • Mix well. Refrigerate for at least 3 hours
  • Serve. 2-4 servings.
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Kale salad with ruby red Texas grapefruit and dried tart cherries
November 8, 2013, 7:23 pm
Filed under: recipes

I love salads, but my lettuce is too small to harvest so I have been eating lots of kale salads.

Ingredients

  1. 4 cups of kale
  2. 2 TBSP dried tart cherries
  3. 1 small Ruby red grapefuit
  4. 1/4 tsp salt
  5. 2 TBSP lemon juice
  6. 1 TBSP maple syrup
  7.  1/2 TBSP olive oil
  • Wash, spin dry, de-stem and slice kale very thin.
  • Measure 4 cups of kale,of tightly packed leaves, about 3/4 pound.
  • Put kale in bowl and add lemon juice, olive oil, maple syrup and salt.
  • Squeeze ingredients together with hands.
  • Chop cherries and add.
  • Peel grapefruit and separate into sections.
  • Cut sections into small pieces getting rid of tough walls separating the sections. Add.
  • Stir. Put in fridge for at least an hour.
  • Serves 2-4.