If you’re someone who think that cleansing is about deprivation, let me introduce you to the salad that you can quite literally gorge yourself on! I love munching on this all day. It makes a great lunch but is satisfying enough for dinner too. The dressing is wildly delicious and can be used after the cleanse of course on all manner of roasted veggies, grain dishes and legumes.
Sprouts are deeply nourishing foods and especially wonderful during the winter months when fresh, local produce is typically scarce. Sprouts provide astounding levels of vitamins, minerals, and phytonutrients, along with a great balance of protein and carbohydrates. The also provide the body with living enzymes to aid digestion. Choose a variety of your favourite cabbages and sprouts for this salad, or change it up to suit your tastes for the day.
Want to try your own? Join me in my home and see how simple it is!
Sprout Slaw with Ginger Turmeric Dressing
Ingredients
Sprout Slaw
- 4 cups / 300g shredded cabbage choose a variety: red, green, savoy, kale etc.
- 1 Tbsp. cold-pressed olive oil
- 1 tsp. fine grain sea salt
- 1 Tbsp. freshly-squeezed lemon juice
- 2 cups sprouts of your choice lentil, alfalfa, sunflower, broccoli etc.
- 1 cup / 25g chopped cilantro leaves and tender stems only
Ginger Turmeric Dressing
- 2 Tbsp. cold-pressed olive oil
- 2 Tbsp. Tahini
- 1 tsp. grated ginger
- 2 tsp. grated turmeric
- ½ clove garlic
- 2 Tbsp. lemon juice
- 2 Tbsp. water
- a couple pinches of sea salt
- ½ tsp. honey or maple syrup
Directions
- Place shredded cabbage in a large bowl with the olive oil, salt and lemon juice. Massage the cabbage for about a minute until it has shrunk in volume and is nicely tender. Fold in the sprouts and cilantro.
- To make dressing, place all ingredients in a blender and blend on high until completely smooth and creamy. Add water to thin, if necessary. Season to taste. Store leftovers in a tightly sealed glass container in the fridge for up to five days.
Notes
