With fresh and colorful ingredients, salads can be a staple summertime meal. And though some prep is needed, they’re relatively easy to throw together. This tasty salad can be enjoyed on its own or paired with a protein option. Enjoy this recipe excerpted from Kait Welch’s blog, Habits of a Modern Hippie. Find more healthy recipes in Welch’s cookbook, Cooking Mindfully.
INGREDIENTS
4 cups shaved Brussels sprouts
2 cups chopped red cabbage
1 cup grated carrots
½ cup chopped green onion
¼ cup chopped cilantro
For the dressing:
¼ cup olive oil
2 tbsp lemon juice
1 tbsp shallot
½ tsp ginger
salt and pepper to taste
INSTRUCTIONS
Shave the veggies, using a grater for the carrots, a food processor for the Brussels sprouts, and a knife to chop the cabbage, green onion, and cilantro.
Add all ingredients except for the dressing into a large bowl.
For the dressing, finely mince the shallot and ginger.
In a small bowl, whisk together the ginger, shallot, olive oil, lemon juice, salt, and pepper.
Drizzle the dressing on the salad and mix well.
Recipe by Kait Welch | Photo by Ty Pierce Photography
