I have a recipe for you, it’s been awhile, hasn’t it?
But first, I have to share, I cannot contain my excitement. If you follow me on twitter, you may already know that yesterday, I bought a plane ticket to Washington D.C. (one of my favorite cities!) next month. Joseph will be there for part of his training & I’m allowed to go visit. So visit I will go (& kids will stay with grandma & grandpa). Joseph will have work stuff during the day, but we’ll be able to spend the nights together and let’s be honest. I don’t think I’m going to have any trouble entertaining myself in D.C. It’s been 10 years since I went to that beautiful city, & I’ve been dying to go back ever since. Smithsonians are on the top of my list.
Onto that salad.
Have you ever bought fruit from a guy selling it out of his truck on the side of the road?
It’s one of my favorite things to do. On a recent warmish fall day, a late Saturday afternoon as I recall, I drove passed this fellow & knew I had to stop. He didn’t speak any English. Had I been a braver woman, I would have attempted some small talk in Spanish.
A bag of oranges for $10? Sounds good to me.
After we talked about instinctive eating the other day, I realized I should probably show more of my day to day foods.
When I really think about it, most days I really feel like with a huge bowl of salad for lunch or dinner. Add some soup & good cornbread, I’m happy.
Raw purple cabbage is such a great addition to salads (& soups!).
It adds color & crunch (& has a mild, sweeter flavor than green cabbage.) Purple cabbage is something I try to have on hand at all times.
This salad is filling enough to eat on it’s own.
If you have a good non-dairy, oil-free mayonnaise it gets even easier to make creamy dressings.
If you don’t like mayonnaise or don’t have it, you can use raw cashews. Which I know are not cheap, but are such a great addition to your pantry.
Cashews, red cabbage, & oranges combine for a simple salad.
- 1/2 c. raw cashews
- 1 head romaine lettuce
- 1/4 head purple cabbage
- 3 oranges, sliced & quartered
- 1/4 c. agave
- 1/4 c. dairy-free mayonaise or 1/4 c. raw cashews
- Juice from one orange
- 2-3 TBS. raw apple cider vinegar
- Wash & chop romaine.
- Thinly slice purple cabbage.
- Peel, slice into thin discs & then peel segments (so it looks like little triangles).
- In large bowl, toss romaine & cabbage, most of the oranges (save a handful for the top), & most of the cashews (save a handful for the top).
- Top with remaining cashews & oranges.
- Wisk all ingredients & chill before serving. Note: I like Nasoya mayonaise, it's oil-free.
Additional Nutrition Info: For salad: 6 g protein, 26 g carbs, 7 g fiber For dressing w/ mayonaise, per 2 TBS.: 65 calories, 2.5 g fat, 11 g carbs, .5 g protein, .5 g fiber
Have you ever bought fruit on the side of the road?
Have you ever been to D.C.? Favorite places to visit, eat?