Creamy Almond and Turmeric Salad Dressing with Crunchy Cruciferous Salad
My first weekend at the farmer’s market in Bronxville & Irvington led to meeting some cool, interesting people and i added a pretty dope salad into my repertoire.
Do you wanna know the best part?
They now sell bags of cruciferous vegetables at places like Whole Foods and Trader Joe’s, so if you don’t have time to slice up your veggies, you can grab these in a pinch. But I do insist that you make your own salad dressing because sometimes these bags come with salad dressings that have additives & artificial ingredients that cause inflammation and contain hidden calories.
The salad dressing that goes along with this dish is incredible. I make it all the time. It’s a creamy almond butter and turmeric dressing and i always add my black pepper to my turmeric so it’s bioavailable and works as an anti-inflammatory & antioxidant to improve overall health. They sell a salad dressing similar to this one at Trader Joe’s, so I wanted to provide a homemade version that is simple and yummy.
Crunchy Cruciferous Salad
Author:
Michele Wolfson
Ingredients
1 bunch kale
1/2 small red cabbage
1/2 small green cabbage
1/2 lb brussels sprouts
1/2 cup broccoli slaw (optional)
1/2 cup sunflower seeds
Instructions
Remove the thick center stalks from one bunch of kale.
Chop the kale into thin ribbons.
Shred 1/2 of a small red cabbage and then a white cabbage with a knife or using the shredding attachment on the food processor.
Shred 1/2 pound Brussels sprouts with a knife or the shredding attachment of the food processor.
Place all the veggies in a bowl with the broccoli slaw and the sunflower seeds. Then, pour the dressing over the salad ingredients. Mix well until completely coated.
Serve immediately or refrigerate up to 3-4 days.
This salad can withstand being in the fridge for 2-3 days with the dressing, however, the dressing can be made up to a week in advance.
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Crunchy Cruciferous Salad: Dressing
Author:
Michele Wolfson
Ingredients
• 1 1/4 cups water
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup almond butter (100% almonds, no added oil, salt, sugar, etc.)
• 1 tablespoon grated ginger
• 2 Medjool dates, pitted
• 1 cloves garlic
• 1 tablespoon miso paste
• Zest of 1 lemon
• 1 tablespoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
Instructions
Put all of the ingredients into a blender and blend until smooth and creamy. Pour into a jar, cover, and refrigerate. This dressing will keep for about 7 days in the refrigerator.
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