Gingery Carrot & Cabbage Salad

A bowl of gingery carrot and cabbage salad

The Big Picture

This is a classic shredded carrot salad with some twists. If you have a food processor, this is a great time to pull it out, but you can also just use a box grater. As always, feel free to get creative and throw in other veggies that you have or change the ratios. The ginger definitely shapes the taste of the salad, so if you are not crazy about ginger, go light or leave it out. The coconut is subtle but adds a nice texture. This salad tastes great for a couple of days and is really nice paired with quesadillas or grilled cheese sandwiches.

Ingredients

2½ cups peeled and grated carrot

1 cup napa cabbage, thinly sliced 

1 apple, cored and diced

½ cup raisins

small handful of sunflower seeds

2 T shredded coconut

½ cup chopped walnuts

 

Oil & seasoning

2 T extra virgin olive oil (or other mild oil)

1½ tsp grated fresh ginger (or fresh-frozen) 

1 tsp fig vinegar (or favorite mild and sweet vinegar)

1 T lemon juice

 

Chop the veggies and fruit: I like to chop vegetables in different ways so they stand out from each other. In this, I shred the carrots, chop the cabbage in thin slivers and dice the apples. Once you have the vegetables chopped and assembled, throw in the fruit. 

 

Toast the nuts and coconut:

A griddle with chopped nuts and flaked coconut scattered over top

The coconut will take about 4 minutes to toast and the walnuts about 8 minutes, so preheat the oven to 300°F and lay just the walnuts on a baking sheet (lightly oiled is optional). Check the nuts in 4 minutes and toss. Now, spread the coconut out on the same baking sheet and check them both in another 4 minutes. They should be a bit toasted but not burnt. Set aside.

 

Mix up the vinaigrette:

This is such a small amount, you can mix it up in a cup. I recommend keeping ginger in a container in the freezer so you’ll always have it on hand. You can scrape away the ginger peel before grating, but you don’t have to (I don’t). Use the same box grater you used for the carrots. Just remember to keep scraping the other side of the grater because ginger will cling to it — and you’ll wonder where the fruits of your labor are!  

 

Once you have 1½ tsp of grated ginger, stir up your vinaigrette with a fork, toss everything together and enjoy!

What is this vegetable and what do I do with it?!

 

Sometimes at the farmer’s market or in a CSA box you may come across a vegetable you’ve never seen before. Or perhaps you know the name of a vegetable but you’ve never cooked with it and aren’t sure what to do with it. That’s where our Veggie Gallery comes in handy! CLICK HERE to visit the gallery.

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