Spring Slaw with Chunky Sweet Potato Salsa and Turmeric Dressing

 

This recipe came together in three parts and then they combined to form one plate! So I am giving you all three recipes, but all three stand alone also and can be used as a main dish or various side dishes for you to mix and match! With the warmer weather kicking in and the onset of Spring produce, these recipes just fell together- the colours and flavours being inspired by the new season. Enjoy!

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Spring Slaw-

  • ¼ red cabbage finely sliced
  • 1 medium carrot finely sliced
  • 1 celery stalk finely sliced
  • A dozen snap pea pods- peas removed
  • A good handful of fresh leafy greens
  • 2 dried figs finely sliced
  • ¼ cup of flaked almonds
  • ¼ of an orange- juice only
  • 1 teaspoon of flax seed oil
  • ¼ teaspoon of salt

Place the cabbage, carrot, celery, greens and peas in a large bowl and mix well to combine. Add the orange juice, flax oil and salt and mix gently with your hands to evenly coat the salad.

Place the almonds on a baking tray and bake or grill for 5 minutes until they are brown and fragrant.

To serve, pile up the coleslaw evenly on two plates, scatter with the figs and roasted almond flakes. Serve along side Chunky Sweet Potato Salsa.

 

Chunky Sweet Potato Salsa-

  • 1 medium sweet potato, peeled and cubed
  • 1 avocado cubed
  • 2 roma tomatoes cubed
  • 1 pinch of cumin, paprika and salt
  • A good squeeze of lemon juice

Place the sweet potato cubes on a baking tray with a good drizzle of olive oil and sprinkle of salt. Roast until tender and ready to eat.

Add the avocado, tomato, spices, salt and lemon to the baking tray and mix everything together gently- this mixes everything with the olive oil and warms everything slightly.

Serve along side the Spring Slaw and a good drizzle of Cashew Turmeric Dressing.

 

Cashew Turmeric Dressing

  • 2 inch piece of fresh turmeric
  • 1 teaspoon of fresh ginger
  • ½ teaspoon of curry powder
  • 2 tablespoons of soaked cashews
  • 1 carrot roughly chopped
  • 1 teaspoon white miso
  • 2 tablespoons unpasteurized lemon juice
  • 1 teaspoon tamari
  • 3 tablespoons macadamia oil
  • 1 teaspoon raw honey, optional
  • ¾ cup of water

Place all ingredients in your blender and blend until smooth.

Serve drizzled over the Spring Slaw and Chunky Sweet Potato Salsa.

The dressing with keep 3-4 days in the fridge.

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