The Gift That Keeps on Giving!

Cabbage salad is the seriously the gift that keeps on giving - not only does it taste better the next day (when can you ever truly say that about leftovers?!!) but it also makes a great compliment to almost any meal.  The proof is in the pudding (or the salad).

Here’s what was on the menu this weekend:

Friday night: Honey Mustard Cabbage Salad and BLTs (made with Tempeh Fakin Bacon):

Saturday Night: Sesame Chili Tofu with Quinoa and Honey Mustard Cabbage Salad:

Sunday Night: Lentil soup, Walnut Bread and Honey Mustard Cabbage Salad (no photo - guess we scarfed it down too fast - but hey, that’s what happens after a weekend filled with long, muddy trail runs!

In case you want to give this AMAZING cabbage salad a try, here’s the recipe:

Honey Mustard Dressing:

• 1 cup vegenaise
  1 cup dijon mustard
• 1/2 cup honey or agave syrup
• 1/3 cup apple cider vinegar
• 1 tsp turmeric
• sea salt to taste

Put all ingredients into blender (Blendtec) or food processor and blend until smooth.

Cabbage Salad:

• One medium red cabbage
• 6-8 large strawberries, diced
• One cup sprouted sunflower seeds (we love Kaia Sprouted Sunflower seeds)

• 1/2 cup broccoli sprouts

Mix all ingredients in a large bowl and pour honey mustard dressing in. Refrigerate for about 2 hours before serving.

Tagged as: blender, Blendtec, cabbage, cooking with cabbage, fiber, food processor, health, healthy, healthy dinner ideas, meal ideas with cabbage, natural, protein, raw, recipe ideas, recipes, soy, vegan, vegetarian, whole grains