Originally published in the Summer + Fall 2019 issue.
From Shine Restaurant & Potion Bar’s lifestyle cookbook “Eat Drink Shine” by The Blissful Sisters
This salad is paleo, dairy-free + vegan
FOR THE GINGER VINAIGRETTE:
MAKES APPROXIMATELY 1 CUP
2 tbsp peeled, minced fresh ginger
2 tsp minced garlic
3 tsp toasted sesame oil
1/4 cup gluten-free tamari
3 tbsp fresh lime juice
2 tsp raw honey
1. Put all of the ingredients in a small bowl and whisk them together.
FOR THE SALAD:
1/2 head large red cabbage, cored and thinly sliced
1/2 head broccoli, stem removed, grated or shredded in a food processor
1 carrot, grated
4 radishes, halved and thinly sliced
1/2 cup ginger vinaigrette
1 tablespoon sesame seeds
1. Put all of the vegetables in a large bowl. Add the ginger vinaigrette and toss to coat the salad well.
2. Garnish with the sesame seeds, wipe your brow and serve.