Gingery Autumn Crunch Salad

Long gone are the ripe and juicy tomatoes of summer. That’s alright though when you have all these amazing fresh and crunchy cold weather veggies to distract you from your usual salad go to. Plus, look at those colors! More colors = more nutrients. Carrots, cabbage, and broccoli mean this salad is packed with not just delicious flavor, but also tons of great-for-you fiber, potassium, Vitamins A and C, and disease fighting phytochemicals.

Winter means that these veggies are usually cooked, but I really love how this salad lets them shine in their raw glory. Not only does no cooking mean less time in the kitchen, but it also results in a lot more crunchy texture and Vitamin C on your plate. Cooking can seriously lower the Vitamin C content of foods, so it’s always a good idea to regularly incorporate raw veggies and fruits in your diet to make sure you are getting enough of this vitamin.

This salad slaw is tossed with a bright, punchy, ginger-heavy dressing that is sure to bring you to a warmer mental space during these cold times. Other foods with Asian flavor profiles are a clear match here when building a meal, but this would also make for a super easy and unique dish to bring to holiday dinners that I would bet you have coming up. Enjoy!

Gingery Autumn Crunch Salad

Makes 4 cups

3 tsp. fresh lime juice

2 tsp. grated/minced fresh ginger

1.5 tsp. reduced sodium soy sauce

1.5 tsp. sesame seeds, toasted

1 tsp. sesame oil

1 tsp. vegetable oil

2 cups (145g) red cabbage, finely shredded

1 cup (90g) carrots, thinly sliced, rainbow if available

1 cup (60g) broccoli, finely sliced

2 tbs. (12g) scallion/green onion, thinly sliced

In a big bowl mix together the lime juice, ginger, soy sauce, sesame seeds and oil, and vegetable oil. Add in the cut veggies and mix all together well. Let sit for 10 minutes for flavors to all come together.

This slaw is best fresh I think, but can definitely be stored in the fridge and eaten up to a few days later.