There’s something about making a salad, even a simple one, that seems like a ton of extra work. Even though I love salad and want it all the time, I can rarely find real motivation to make one. Maybe it has to do with needing to wash all the lettuce and everything else, not to mention all the chopping… Let’s just say that when a salad that someone else made is put in front of me I am completely and utterly delighted.
Yesterday I had red cabbage in my fridge, though, and got an idea for a really quick salad- Coleslaw! Somehow this one didn’t seem as daunting a task as making a garden salad; I don’t know why. I figured out a basic dressing recipe after consulting a couple different slaw recipes.
1 ½ cups shredded red cabbage
1 medium carrot, grated
½ red pepper, thinly sliced
Dressing:
¼ cup vegenaise or other vegan mayonnaise
2 tbsp red wine vinegar or apple cider vinegar
1 ½ tsp sugar
Salt and pepper
Combine veggies in a medium bowl. Whisk dressing together, adding a little water to thin if necessary, and toss with slaw. Enjoy your pretty salad!
I had this with roasted sweet potato fries, and it was the perfect lunch. Don’t, however, eat an apple just before consuming this. I knew it was a bad idea to combine fruit (very easily and quickly digested) with high-fiber cabbage (very slow to digest); I was just desperately hungry waiting for the sweet potatoes to finish baking. It later resulted in a terrible belly ache lasting all evening. I’m still not recovered from it this morning. While I would usually try and use the belly-massage technique Patrick learned from a massage therapist once to help dispel the problem, it’s relatively impossible to do when there’s a baby on your intestines. Plus, belly massage is something that should be avoided during pregnancy.
Next time, I’ll know better.
No comments:
Post a Comment