Upon returning home from a trip (which, of course entails eating out at nearly every meal), my husband and I have grown accustomed to our “detox salad” ritual. This habit actually started out as a joke. Last April, we celebrated our first anniversary with many ‘a tasty libations and culinary treats in Holland. As my pants felt a bit snug by the end of just a couple days away, I told my husband that I was going to take a cue from the book French Women Don’t Get Fat and stick to a broth + cabbage salad for dinner that evening. Much to my surprise, this mini-cleanse actually made me feel less bloated by the following morning.
Although it took a little while for me to retrain my taste buds (as I used to grab for carb-heavy snacks when fatigued and still fight off this tendency), I have to say that I now look forward to these healthy eats when arriving back home. That being said, it’s always easier to grab something quick and easy when tired from travel, so my main piece of advice is – if possible – prep ahead of time so as to avoid eating a more typical, comfort-food-type snack. Knowing we were only going to be gone two days this past weekend, I prepped the cabbage/carrot part of this salad before we left.
Refreshing Carrot/Cabbage Slaw
3 cups carrot/cabbage finely shredded = about 1/4 medium white cabbage + 1 large carrot (or 2 medium carrots)
1/2 cup thinly sliced scallions (~ 2 scallions)
1.5 Tbsp olive oil
1 Tbsp honey (after oil so it slides right off measuring utensil)
1 Tbsp lemon juice
1/2 Tbsp orange juice (reserve for raisins if you plan to use this optional ingredient)
1 tsp white wine vinegar (depends on desired level of tang)
1 to 1.5 Tbsp fresh chopped herbs (I used a ~ 1 Tbsp parsley + 1/2 Tbsp tarragon)
1 tsp dried mustard or mustard of choice
1/2 cup toasted pecans, roughly chopped (walnuts work well, too)
1/2 tsp salt
fresh ground pepper to taste
a generous pinch of celery salt (taste to see if you want to add more, as the flavor is pretty strong)
optional: 1/4 cup golden raisins
tip on how to prep raisin: put raisins in bowl, pour 1 Tbsp of orange juice onto raisins, cover and microwave for 30 seconds.
how to roast pecans (stove-top)
Heat nuts in dry, heavy pan skillet over medium-heat for 2-3 minutes.
Since nuts burn easily, stir constantly to ensure even toasting.
Nuts will be a rich, golden brown when done.
Remove from heat, let cool, and roughly chop.
how to assemble salad
Cut 1/4 – 1/2 medium cabbage and grate with food processor. Then, grate two large carrots through food processor. Measure out 3 cups of this mixture and add to medium-sized bowl.
Make the dressing, by adding the following ingredients to a jar and shake well: olive oil, honey, lemon juice, orange juice (unless reserving for raisins), white wine vinegar, fresh herbs, mustard, salt and pepper.
Add green onions, roasted chopped nuts of choice, raisin/orange juice mix (if you decide to use this optional ingredient), celery salt and dressing to the carrot/cabbage mixture and mix well. Taste and add salt/pepper/celery salt to taste.
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