Browse Category by Salads
Brunch, Budget, Cleanse, Detox, Dinner, Frugal, Kale, Lunch, Main Dishes, Recipe Makeover, Salads, Sides

Not Your Mother’s Coleslaw

Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free coleslaw eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain). Continue Reading

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< 5 ingredients, #camplife, Appetizers, Asian, Budget, Cleanse, Culture, Detox, fermentation, fermented, Frugal, Lunch, Main Dishes, Medicine, Russian, Salads, sauerkraut, Sides, Snacks

Beet & Red Cabbage Sauerkraut

beet and red cabbage kraut

Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue Reading

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Budget, Detox, Holiday, Lunch, Main Dishes, Salads, Sides

Green Bean Salad with Crushed Red Pepper


This recipe is inspired by something I found online when I Googled “green bean salads”. I found one that had a spicy and citrus-y flavor profile, with crushed walnuts. I’m allergic to walnuts, so I used pumpkin seeds instead. Since walnuts taste semi-sweet and pumpkin seeds do not, I added 1/16 tsp stevia extract to compensate. Also, in place of red pepper-infused olive oil I topped the salad with crushed red pepper flakes (the kind generally used as a pizza topping). Unlike the recipe that was its inspiration, this one is oil-free and calls for only 5 ingredients. Continue Reading

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Budget, Cleanse, Detox, Holiday, Lunch, Main Dishes, Salads, Sides

Romaine and Cucumber Salad with Pepitas, Cranberries, and Balsamic Vinaigrette

pumpkin seed romaine cucumber salad
To follow my 5 Salad Dressings ≤ 5 ingredients post, here is a salad ≦ 5. Most ingredients can be found at your average run-of-the-mill grocery store, and the salad as a whole tastes great with my oil-free balsamic vinaigrette.<--more-->
I just now realize how holiday-ish this recipe is. Pumpkin seeds, cranberries…Thanksgiving, anyone? Bookmark it for next fall. Tell your friends.

for the Balsamic Vinaigrette:

Ingredients

1/4 cup balsamic vinegar
1 Tbsp agave nectar
2 tsp Dijon mustard
1 tsp dried basil
Juice of 1 meyer lemon




This should make enough for two to three meal-size portions of salad. Ingredients in the salad i.e. dried cranberries and garlic have distinct flavor profiles and are meant to stand out. In other words, excess dressing might throw off the balance.

for the Salad:

Ingredients

1 head romaine lettuce, shredded or chopped
2/3 cup shelled pepitas/pumpkin seeds
1/4 cup dried cranberries
1 cucumber, finely chopped
1 tsp granulated garlic, or more to taste.

Mix. *Tip: throw all ingredients into a large pyrex container with lid. Cover tightly and shake. Remove lid, add dressing, and shake again. This method works well, and doubles as an arm workout.

*Things to consider: The recipe calls for granulated garlic, not garlic salt. Be sure to observe the difference. Granulated garlic is sold for under $1 per ounce, on the spice rack at Mexican markets or the “Hispanic Foods” section at grocery stores. Look for ajo in 1 or 2 oz plastic packets.

If you buy unsalted pepitas/pumpkin seeds, you might want to add a bit of salt to taste. I used salted pepitas for this recipe, so naturally I didn’t need any extra. To stay on the safe side, avoid the task of determining the perfect ratio. Just provide a salt shaker and everyone can doctor the salad to their liking.




I think this salad is genius, but I’d like to hear other opinions. If you try the recipe, please leave a comment to let me know what you think.

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