Category Archives: Salads

Super Salad, Super Ski and Super Bowl

Two weekend days in a row we drove from Anchorage to Hatcher Pass to get some warm skiing in.   120 miles round trip, but oh so worth it.  While temps in the Anchorage bowl hovered in the single digits, Hatcher Pass was posting low thirties with heat in the sun.  Ahhhhhh…

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If you’re a local then you know that first grind up to the mine can be a serious slog.  The first few times I went it was in a complete white out – I had no idea how far it was to the mine, how far back to the car, or whether I was really cut out for this Alaska stuff.   Back then I never thought that I could have made it on plant power alone, but 10 years and a whole lot of kale later, visiting the ghostly silver buildings on the hill is easier than it ever was.

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In the last few weeks we have been completely loving this Cabbage Kale and Carrot salad, modified from the Honey Mustard Kale Slaw in Kristy Turner’s amazing cookbook “But I Could Never Go Vegan“.  If you haven’t come across this book yet, stop reading and head directly to Amazon.  Seriously.

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This is my variation of her recipe, adding edamame for a bit more staying power and removing the oil from the dressing (mostly because I keep forgetting to add it, and don’t miss it).  Since we first made this recipe a few weeks ago, we’ve had it probably 3 or 4 nights a week.  So yummy!

Cabbage Kale and Carrot Salad

  • Servings: 4 large bowls
  • Difficulty: easy
  • Print

1 small red cabbage, outer leaves removed, quartered, cored and sliced thin
8 medium carrots, peeled and grated
1 large bunch lacinato kale, stemmed and sliced thin
1 (10 ounce) package frozen edamame, prepared according to package directions

1/2 cup agave nectar
1/2 cup lemon juice
1/4 cup whole grain mustard
1/4 teaspoon salt, or to taste

Divide cabbage, carrot and kale and prepared edamame evenly among 4 bowls.  Whisk together agave, lemon juice, mustard and salt.  Taste dressing and adjust seasoning as needed.  Dress the salads and serve!

NOTES:

  • I use Santa Cruz organic lemon juice, mostly for the time savings and because I always have some on hand…unlike actual lemons.
  • For the whole grain mustard, I recommend Maille brand
  • If you’re a vegan that’s ok with honey, by all means, use that in place of the agave
  • I think the lacinato kale is key to this recipe – personally I don’t think curly kale would work as well
  • This is going to make a lot of dressing, likely more than needed for 4 salads, but if you like this dressing as much as we do, you won’t mind having extra!

Returning home on Sunday to catch the 4th quarter of the super bowl with my New England Patriots put the icing on the cake.  They always say it’s better to be lucky than good….Pats seem to be both this year.  Congrats boys.

Salad in a Jar with Creamy Dill Dressing

Before I get started on yet another Delisa Renideo inspired post, I want to alert you south-central Alaska residents to the first ever Alaska Veg Fest being held Saturday, September 6th in Anchorage.  The Alaska Vegan Society is flying in three guest speakers:

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Carrot Miso Dressing

When I first started to eat a healthier diet, I began by increasing the healthful things I was already eating and already comfortable making, like salads.  The problem was that once I had a huge green salad made – local greens, organic cucumbers, the whole nine yards, I had no clue what to put on it that didn’t have copious quantities of oil.  I felt like an aspiring chef on Chopped where ‘salad’ was the required dish and they’d given me root vegetables, nuts and a stone fruit to make a dressing.  Total deer in the headlights.

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Creamy Raspberry Vinaigrette

This recipe was inspired by my friend Cyndi, who read the Creamy Orange Cashew Dressing post and asked if I had any raspberry dressings.  In Alaska that should be like asking if you own a pair of Xtra Tuffs (in other words, answered with an immediate and emphatic “of course!”, followed by a haughty look).  Raspberries grow like a weed here, and they’re a rare red thing, so raspberry salad dressing should be right up my vegan alley.  Yet,  somehow in the 10 years that I have lived in Alaska, I had not even considered it….until now!

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Beet Salad and Tofu Mayo

Last year, at one of the last Spenard farmer’s markets of the season, I came across a vendor with the most incredibly sweet and tender beets.  As I was picking through the beautiful bunches of ruby roots, the farmer came over and told me to ‘pick a good one’, because they were the last of his crop.  I made my selection and hurried home, beet tops overflowing my bags.  I hadn’t even unpacked all of my purchases before the beets were peeled and into the boiling water, and a fresh batch of tofu mayo was whirring away in the blender.  The resulting beet salad was so good that after lunch I walked directly back to the farmer’s market and bought every last beet he had.

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Cranberry Quinoa Salad, the almost perfect lunch food

I’m going to list a series of foods and you’re going to think of the worst possible occasion to serve it. For example, I’ll say “spaghetti with marinara sauce” and you’ll say “wedding”.  “White tie event” also would have been acceptable.

Ready?  Red Quinoa.

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Creamy Cashew Orange Dressing

The first day of summer is only a week away, but you wouldn’t know it in Anchorage.  Today it’s 50 degrees (10 degrees for my Celsius friends), and raining.  We’ve been in this weather pattern for a few weeks now, and it seems that our summer may have come and gone.  I appreciate these rainy days for catching up on domestic activities, but I find that they skew my appetite to more hearty and wintery foods.  So how do I get my daily leafy greens when my belly wants warm bowls of lentils and stew?  Irresistible salad dressings!

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