I had something totally different in mind, but a couple of key ingredients were missing, so I made this instead.
It’s like a cole slaw, with Tuscan kale, red cabbage, celery hearts, and carrot. The dressing is fresh lime juice, mellow white miso, raw tahini, Udo’s DHA Oil Blend, and hemp seeds. Simple. Delicious.
Alan Roettinger is a writer, food designer, blogger, and public speaker. He has served clients as a private chef in the United States, Europe, and Australia. Raised in Mexico City, he acquired a taste for exotic food early on and soon developed a passion for flavor and beauty that drives his diverse, creative culinary style.
Alan is passionate about empowering people to make smart choices in what they eat, and to enjoy eating well at home. His cookbooks, Omega-3 Cuisine, Speed Vegan, Extraordinary Vegan and Paleo Vegan showcase his ability to bring health and pleasure together in a wide range of dishes that are simultaneously sophisticated and accessible for the home cook.
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This is a gorgeous salad! I’ve bookmarked it. I love that I almost always every single thing on hand that you’ve included.
Thanks! And I love that you’re comfortable working without exact quantities–not afraid to go for it. Thanks for dropping by!