Vermont Acupuncture

Tag: Salads

  • Cabbage Slaw

    IMG_6057Healthy and delicious – my favorite combination.

    So many people have asked me for this slaw recipe. In this slaw, the key is to steam the cabbage and carrots a little bit, which doesn’t change the texture or flavor much compared with a raw cabbage salad, but increases the health benefits.

    Eating raw cruciferous vegetables, such as cabbage, in large amounts can suppress thyroid function. Also, the anti-oxidant properties of carrots are stronger when cooked. Cabbage and carrots are both great cancer preventing foods.

    Another tip is to let the cabbage sit for 5-10 minutes after chopping and before cooking to enhance its health-promoting qualities.

    read about cruciferous cooking tips

    Make a big batch and eat some every day. It keeps well for about a week.

    • 6 or so cups cabbage – two or three different kinds of cabbage if available – finely chopped, grated, or sliced with a mandolin
    • 2 or so carrots, grated or peeled to make ribbons.

    Steam for a couple minutes, until warm.

    • ½ red onion, finely chopped (optional)
    • half bunch cilantro, chopped (alternatively, use parsley)
    • 1/2 – 1 t sea salt
    • 2 t – 1 T olive oil
    • 2 t – 1 T apple cider vinegar (with the mother)

    Combine and serve. This will keep well in the fridge for 5 or more days.
    Modifications:

    • 1 t turmeric powder

    or

    • 1 t thyme leaves, crushed with your fingers

     

    Want more cabbage recipes? Here you go.

    Indonesian Greens in Peanut Oil with Garlic

    Red Cabbage with Apples & Raisins

    Sautéed Cabbage

    Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

    You can also use the steaming idea in the Vietnamese Chicken and Cabbage Salad above. That one can be made without chicken for a simple Asian slaw. I have to say, though it really kicks butt with the chicken. It’s also traditionally served with rice soup.

  • Quinoa Salad with Corn and Black Beans

    1 cup of quinoa cooked in 2 cups of water.

    Bring to low boil then turn down to low for 20 minutes.

    2 ears corn, cooked and cut off the cob

    1 or 2 carrots, diced

    1 bunch scallions, sliced

    1 cup cilantro or parsley, chopped

    1-2 cups black beans, rinsed

    1-2 limes, juiced

    1/3 cup olive oil

    1 t salt (or to taste)

     

    Combine and serve!

  • Spicy Lemongrass Beef Salad

    Make the first part of this salad the night before – when it marinates overnight the beef will absorb the flavors and ‘cook’ in the lime juice.

    Marinate:

    ½ pound grilled rare grass-fed beef, preferably fillet mignon, thinly sliced

    1 stalk lemongrass, minced (use white part only) *

    2 shallots, thinly sliced

    2 cloves garlic, minced

    1 Thai red chili pepper, minced

    1 t honey or sugar

    1 T fish sauce

    juice of 1 lime

    Mix in:

    A handful of cilantro and/or mint, chopped

    Serve over a bed of lettuce, washed and patted dry.

    * I use one of two methods to mince lemongrass. For both, smash lemongrass with handle edge of knife. Then very thinly slice lemongrass into rounds. Either mince it carefully with a knife or grind in a spice grinder (I have a coffee grinder designated for spices and it works great!).

     

  • Ayuvedic Avocado Salad

    (for one)

    chop 1 avocado, 1 banana & 1 orange into bite-sized pieces and combine in a bowl.

    add: ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon salt (all to taste)

    squeeze the juice of 1 lime over the top.

    mix.

    optional: top with whole roasted or ground raw sunflower seeds

     

    This is one of my favorites!

  • Thai Chicken Salad (Laap Gai)

    This is my favorite Laos dish. It can be served with sticky rice and hand pounded chili paste or simply with lettuce.

     

    1 pound chicken breast or tenders

    2 t vegetable oil

    2 T white sticky rice powder (toasted and ground)

    1 lemongrass, finely minced

    ¼ cup green onion, chopped

    ¼ cup mint, finely chopped

    1/2 cup thai basil, finely chopped (more…)

  • Mango Jicama Watercress Salad

    Fresh and delicious.

     

    1 bunch of watercress, rinse and pull tops off stems

    1 ripe mango, use mandoline or coarse grater

    ¼ jicama, use mandoline or coarse grater

    ½ bunch cilantro, rinse and chop

    1-2 limes

     

    Mix watercress, mango, jicama and cilantro in a bowl. Squeeze limes over top.

    I used mint instead of cilantro for the salad pictured here.  I prefer cilantro but for those non-cilantro eaters, try the mint.

  • Moroccan Quinoa Salad

    I cannot get enough of this stuff and my family loves it, too.

    1 cup quinoa

    ½ cup finely diced or grated carrots

    ½ cup dried fruit (currants, figs, dates, apricots), chopped

    ½ cup calamata olives, chopped

    ¼ cup raw almonds, chopped

    ¼ cup scallions sliced diagonally cut thinly

    1 t cumin

    ½ t coriander

    big handful each of chopped parsley, mint and/or cilantro (more…)

  • Marinated Beets

     

    Scrub 6 medium beets. Trim ends, cut into big chunks.

    Bring to boil in saucepan with water, simmer for 45 – 60 minutes or until done (test for softness by poking with a knife or fork).  Rinse with cool water.

     

    Peel the outer skin off with your fingers.  Put into a bowl.

     

    Drizzle with:

    1 ½ T olive oil

    1 ½ T balsamic vinegar

     

    Sprinkle with:

    1 t rosemary powder

    1 t thyme leaves

    ½ t salt

    pinch black pepper (optional)

     

    Let marinate at room temperature for 30 minutes or more, or overnight in the refrigerator.

     

    Serve at room temperature.

  • Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

    This recipe accompanies Vietnamese Chicken and Rice Soup.

    Instead of putting all of the chicken into the soup (below), save half of it for the salad.

     

    Combine in a small bowl to make dressing:

    3-4 t honey or palm sugar

    2 T hot or warm water – mix the honey or sugar until mostly dissolved

    Add 3-4 T good quality fish sauce,

    2 cloves of garlic, smashed or minced,

    and the juice of 2-3 limes.

    You can water it down with another 2-3 T of water to dilute or stretch out the sauce.

    Add crushed or sliced serrano or Thai chili to the sauce or serve on the side.

    (more…)