I’ve been sick for three weeks now. I’ve never felt too bad except for a day where I may have accidentally overdosed on Benedryl, but I just can’t seem to get completely over it either. I hate being sick, I can’t focus, feel lethargic and just don’t feel like myself. Eating well when I’m under the weather is even more important so I’ve been trying to fill up on superfoods to help get my system back on track.
I’ve been eating a lot of this soup and eating a lot of salad. This salad in particular. There are days when I feel too lazy to take the time to chop a bunch of vegetables, and that’s where the beauty of a simple little mandoline makes my life and lunch a whole lot easier. I’m a short order cook in my kitchen and most days when it comes time to make a meal for myself; I’m usually out of steam. The smart thing to do would make my salad first so that when I finish cooking for my husband and son I could just plate up my salad and join them at the table. I’m not a great planner. Usually, I have every pot, pan and burner working and I just end up eating what I cook for them. I’ve been trying to get into the habit of taking the time to eat what will make be happy and feel the best I can. This salad is full of antioxidants and lots of fresh veggies that help banish bloat, aid digestion and fight inflammation. I could eat a variation of this every day of the week. If you want a non-vegetarian version some shredded chicken or simple grilled shrimp would also make a great addition.
What are some of your favorite things to eat to make yourself feel and look better? Are there recipes you’d like to see here? If you make this salad, I’d love to hear what you think. Post a comment, or post a pic and tag it #scalingback on Instagram!
- For the dressing:
- 2 tablespoons smooth cashew butter
- 1 tablespoon rice-wine vinegar
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
- 1 clove garlic, finely minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon salt
- 2 tablespoons water
- For the salad:
- 4 cups lacinto kale, stems removed and cut into thin ribbons
- 2 cups green or red cabbage
- 1 large carrot, peeled
- 2 beets, peeled yellow, red or candy striped
- ¼ cup roasted cashews, finely chopped
- 2 tablespoons black sesame seeds
- ¼ cup fresh, mint leaves
- Combine all the ingredients for the dressing in a small bowl and whisk well to combine. Thin with a little more water if needed to get your desired consistency. It should pour easily but not be watery.
- Using a mandoline with just the slicing attachment, finely slice the cabbage and add to a large bowl along with the kale. Use the julienne attachment on your mandoline and cut the carrot into cut into thin ribbons. Cut the beets in half and run those through your mandoline as well. Alternatively, you could use a julienne vegetable peeler or a spiralizer. Add all the shredded vegetables to your bowl, add the dressing and toss just to coat. To serve, top with the cashews, sesame seeds, and the mint.