Inspired by this amazing recipe by Naturally Ella, I naturally (pun intended) had to put my spin on it!
SO, I am not a big fan of soy sauce so I substituted with coconut aminos. If you have yet to try this amazing soy alternative, it’s delicious and you are welcome!!
“Not only are coconut aminos a great substitute for soy sauce, but they’re also a powerful little ingredient on their own. Coconut aminos are gluten-free, non-GMO, certified organic, soy-free, MSG-free, kosher and vegan. Packed into this unassuming condiment are the nearly endless benefits of the coconut, including protection of the heart and reduction in the risk of certain cancers.” (Source)
The base of the salad combines super antioxidant rich vegetables that nourish your body. Red cabbage boosts the immune system as it is one of the top vitamin C foods on the planet!! It helps fight inflammation, arthritis, AND promotes a healthy gut!
Cilantro is AMAZING at removing heavy metals from our body such as aluminum, arsenic, and cadmium! (Source) Also this salad is full of plant protein! The amount of quinoa in this salad boasts 12 grams of protein! Combing with raw garlic and ginger? Come on! What more do you need in a salad? NOTHING!
Serving food that nourishes the body and tastes amazing is what feeds (pun not intended) my soul!
Dive into this delicious salad and feel the love! When we feed our bodies clean and give it the information it needs to thrive, we feel the power effects and how food truly is medicine!
Let’s do this!
- 1/4 cup diced red onion or shallots
- 1/4 inch grated ginger
- 1/4 cup chopped cilantro
- salt and pepper to taste
- 4 tbsp of Olive oil (substitute for avocado oil or your favorite non-toxic oil).
- 6 tbsp of organic rice wine vinegar
- 1 tbsp of coconut aminos (sub liquid aminos)
- 1 tbsp of nut butter (peanut or cashew are my favorite for this recipe)
- 1 tbsp of raw and unfiltered honey
- 1 large clove of garlic diced or pressed
- Juice of one lime
Salad Base Ingredients:
- 2 cups shredded red cabbage
- 2 large carrots shredded
- 3 large green onions
- 1 cup chopped spinach
- 1/2 cups cooked quinoa
3/4 cup sliced or diced roasted unsalted almonds. To roast almonds, preheat oven to 350 degrees. Place unbleached parchment paper on a baking sheet and spread almonds out evenly. Bake for 10 minutes. Don’t overcook!
1/4 cup roasted sesame seeds (optional but SO yummy)
- In a small bowl, whisk together all the ingredients for the dressing. Taste and add more honey for sweetness and salt and pepper to taste.
- In a large bowl, combine the salad base ingredients. Toss and pour in dressing. Mix well until it’s coated.
- Add the almonds and roasted sesame seeds, toss again, and serve immediately.
Hippie Tip: Make A LOT and save for another day! I usually double this recipe so I can create an easy lunch or side salad for dinner! Wait to add dressing, almonds and sesame seeds right before you serve! Store extra dressing in a airtight glass container… usually stays up to about 3 days in fridge.
Do you have a favorite salad recipe? Please share! I’m always looking for new salad inspirations!!
Live Hippily…. and eat your salad sister!!