It can be hard to eat a cold salad for dinner and feel truly satisfied. I love the warmth of roasted vegetables on salad greens that can handle the heat. Choose the fibrous vegetables to stay full and feed healthy gut bacteria!
Recipes /
Surfer Slaw Salad
Prep Time
15 minutes
Total Time
35 minutes
Servings
1-2
Freezer Friendly
No
Ingredients
Slaw
- 2 cups chopped kale leaves
- ¼ cup shredded carrot
- ¼ cup shredded red cabbage
- ¼ cup shredded green cabbage
Dressing
- 3 tbsp. homemade Aioli, Primal Mayo (used here) or Olive Oil
- 1 tsp Organicville Sriracha (more if you like it spicy)
- 2 tbsp Red Wine Vinegar
- Juice of 1 lime
Salad
- ½ onion thinly sliced
- 2 cups Brussels sprouts halved (or other cruciferous or root vegetables of your choice)
- ghee or coconut oil
- cojita cheese (to taste)
- cilantro (to taste)
Directions
- Preheat Oven to 425 degrees. In a large bowl, whisk dressing ingredients in the bottom of the bowl. Add all slaw ingredients on top and hand mix.
- Slice root or cruciferous vegetables of your choice into ½ -1 inch cubes. If you are using Brussels sprouts, remove 1 or 2 of the top leaves. (This will allow the sprout to cook faster and creates a caramelized crunchy topping for your salad.) Toss Brussels and onions with melted ghee (or coconut oil) and roast for 20 minutes, flipping and stirring halfway through.
- Top with cojita cheese and cilantro. Enjoy!
