Curried Carrot & Red Grape Slaw
Someone chased fall away & came back with summer. NO THANK YOU. I was enjoying the crisp air & cloudy days, but now it’s back in the 90s. This “Indian Summer” is typical in mid-October here in Southern California. Summer blows through for a few more weeks, bringing with it soaring temperatures, Santa Ana winds, & the threat of wildfires before finally handing the reins back to fall. I should be used to this by now, as I’ve been here all my life, but with rain & cooler than average temperatures last week, I was hopeful it would last. It didn’t, so I’ve gotta get over it, & make a crisp cooling summer salad…
I found this recipe on Choosing Raw, one of my favorite go-to blogs for healthy recipes, mouthwatering photos, & thoughtful, intelligent content. I’d been sitting on a head of cabbage from my CSA, neglecting to use it until I absolutely had to. I probably wouldn’t buy cabbage at the market, so I am always less-than-thrilled when the CSA sends one my way, but of course I won’t let it go to waste. That’s why I was more-than-thrilled when I found this recipe - shredded carrots, cabbage & romaine lettuce, tossed with red grapes, raisins & a curried tahini dressing. I’m a sucker for anything curry based.
I first tried it over the weekend & made it for a small gathering of friends, dogs, & toddlers at the park. It was a hit & was devoured in minutes.
I was craving it again today & used the leftover ingredients to make it again, this time adding my own little twist. I subbed lime for lemon in the dressing, used a little less water to make it a bit thicker, & topped the salad with sunflower seeds for extra crunch. I also think adding some plain vegan yogurt to the dressing would be a yummy way to make it a bit creamier. Next time.
As Gena said on her blog post, this salad is “tangy, salty, sweet & full of crunch & texture.” Indeed. I’ll dread cabbage a little less from now on!
