Pasta with Spinach and Tomatoes

Ingredients

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 6 garlic cloves, finely chopped

  • 1 (14.5-ounce) can petite diced tomatoes, undrained OR 3 medium tomatoes diced

  • 1 1/2 cups unsalted chicken stock

  • 1/2 teaspoon dried oregano

  • 8 ounces whole-grain spaghetti or linguine

  • 1/2 teaspoon salt

  • 10 ounces fresh spinach

  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

  2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

  3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.

  4. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

  5. Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Recipe from cookinglight

Vegan Colcannon Soup

INGREDIENTS  

  • 2 Tablespoons olive oil

  • 1 small onion chopped

  • 3 cloves garlic minced

  • 3 cups vegetable broth or stock

  • 2 cups russet potatoes peeled and chopped into bite-size pieces

  • ½ teaspoons salt

  • ½ teaspoons pepper

  • 1.5 cups kale stems removed and chopped

  • ½ cup cashew soaked in hot water for 10 mins, then rinsed

  • ½ cup water

  • Scallions for topping

INSTRUCTIONS 

  • Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins). If you're not using oil, sauté in a little bit of water

  • Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).

  • While the potatoes are cooking, add cashews and water to a high-speed blender and blend until smooth.

  • Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

  • Add kale to soup and cook for a few minutes until kale is done to your liking.

  • Add cashew cream to pot and stir until fully combined and cook for another few minutes.

  • Top with scallions and enjoy!

Recipe from vnutritionandwellness

Warm Apple Cabbage Salad with Pecans

Ingredients

  • 2 tablespoons olive oil

  • 1 cup thinly sliced celery (3 to 4 stalks)

  • 4 cups thinly sliced red cabbage (1 small head)

  • 1 garlic clove, minced

  • 1 apple, cored and sliced into 1/4 inch matchsticks

  • 1/4 cup dried fruit like cranberries, cherries, apricots or raisins

  • 1/4 cup toasted nuts like pecan halves, walnuts or pistachios

  • 1/4 cup crumbled feta cheese

  • Salt and fresh ground black pepper

CIDER DRESSING

  • 1 teaspoon Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon pure honey

  • Salt and fresh ground black pepper

DIRECTIONS

  1. Heat the oil in a large skillet over moderately high heat. Add the celery and cook until starting to soften, about 2 minutes. Stir in the cabbage, garlic and 1/4 teaspoon of salt then cook for about 1 minute. Add the apple and cook for 2 to 3 minutes or until softened, but not mushy.

  2. While the vegetables cook, make the dressing. In the bottom of a serving bowl, whisk the mustard, apple cider vinegar, olive oil and honey together. Season with salt and fresh ground black pepper. Add the cabbage, apple and celery mixture then toss to coat.

  3. Mix in dried fruit, nuts and cheese. Serve warm.

Recipe from inspiredtaste

Korean Vegetable Pancakes

Ingredients

Use about 2½ to 3 cups of sliced vegetables. You can use the suggestions below or substitute for veggies you have on hand.

  • 4 green onions, cut 1 inch long

  • ⅓ cup leek (optional), sliced thinly 1 inch long

  • 1/2 cup zucchini, shredded or cut into matchsticks

  • 1 green chili pepper (or jalapeño), optional, sliced

  • 1/2 cup onion, sliced

  • ⅓ cup sweet potato

  • 1/2 cup mushroom, sliced

Also

  • ¾ cup all purpose flour

  • ½ teaspoon salt

  • ¾ cup water

  • vegetable oil

Dipping sauce

  • 1 tablespoon soy sauce

  • 2 teaspoons white vinegar

  • 1 teaspoon red pepper flakes, optional

  • 1 teaspoon toasted sesame seeds

Directions

For the dipping sauce:

Combine soy sauce, vinegar, pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Set aside.

For the batter:

  1. Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.

  2. Heat up a large non-stick skillet over medium high heat.

  3. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly to the size pancake you desire.

  4. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula.

  5. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Flip the pancake.

  6. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.

  7. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula.

  8. Flip it over one more time and cook another 2 minutes

  9. Transfer it to a large plate and serve right away with the dipping sauce.

Recipe adapted from maangchi

Sweet Potato Brown Rice Casserole

Ingredients

  • 5 cups cooked brown rice

  • 1/4 cup fresh chopped parsley

  • 8 cloves of garlic, minced

  • 8 oz mushrooms, sliced

  • 1 large sweet potato, diced

  • 1 cup plain nonfat greek yogurt

  • 1 1/2 cups freshly grated parmesan cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup shredded cheddar cheese

  • 10 oz frozen spinach

  • olive oil

  • salt and pepper

  • 1/4 teaspoon onion powder

Instructions

  1. Preheat oven to 425 degrees

  2. Dice sweet potato and toss with 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon onion powder

  3. Spread sweet potatoes out into one layer on a baking sheet

  4. Roast at 425 for 15 minutes, then stir

  5. Roast an additional 10-15 minutes, until fork tender

  6. Cook brown rice according to package instructions (I used a rice cooker for convenience)

  7. In a skillet, sauté mushrooms and garlic with 1 teaspoon of olive oil

  8. Cook on medium high for around 10 minutes, or until mushrooms emit their liquid and start to cook down

  9. Add frozen spinach and cover with a lid, until spinach thaws and breaks apart

  10. In a large mixing bowl, combine mushroom mixture, brown rice, sweet potatoes, greek yogurt, parsley, cheddar cheese, and parmesan cheese

  11. Salt to taste (I added 1 teaspoon of salt)

  12. Transfer mixture to a 13 X 9 casserole dish

  13. Top with mozzarella cheese

  14. Bake at 400 degrees for 20-25 minutes, or until cheese is bubbly and beginning to brown

Recipe from buildyourbite

Chicken Enchilada Bake with Butternut Squash and Black Beans

Ingredients

  • 4 cups cubed butternut squash

  • 2 tbsp olive oil

  • 2 cooked chicken breasts chopped

  • ½ onion diced

  • 1 green pepper diced (keep a few tablespoons reserved raw for sprinkling on top)

  • 2 cloves garlic minced

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 can black beans, drained and rinsed

  • 1 cup salsa

  • (3) 10 inch tortillas

  • 1 cup sour cream

  • 1 cup enchilada sauce

  • 2 cups shredded cheese

Instructions

  1. Preheat oven to 375 and line a baking sheet with parchment and grease it a bit with oil. Toss the cubed squash with 2 tbsp. olive oil and sprinkle with a good pinch of sea salt. Spread out evenly on the greased and lined parchment baking sheet and roast for 30 minutes, flipping them after 15. If you`re making the enchilada sauce now is a good time to do so.

  2. Remove the roasted squash from the oven and set aside

  3. In a large skillet heat 1 tbsp. olive oil over medium. Add the chopped onion and green pepper. Sprinkle with salt and pepper and stir well. Cook until softened, stirring occasionally, about 5-7 minutes. Stir in the cumin, chili powder, and minced garlic and stir for one minute. Add the roasted squash, black beans, cooked chicken and another sprinkle of sea salt and stir it all together

  4. In a 9x9 baking dish spread the salsa out evenly on the bottom. Add one of the tortillas. I cut it in half and layered it with the straight cut edge along the straight edge of the baking dish. Add ⅓ of the chicken/squash mixture and then top that with dollops of sour cream (½ cup) and ½ cup of the enchilada sauce. Top that with another tortilla, another ⅓ of the chicken/squash mixture and ½ cup of the sour cream, and ½ cup enchilada sauce. Then one more tortilla, the last ⅓ chicken/squash mixture and finally the grated cheese

  5. Bake in the 375 oven for 30-35 minutes, when the top looks nice and bubbly. Sprinkle with the reserved fresh chopped green peppers and serve immediately. Keep leftovers in the fridge for up to a week

Recipe from thehonoursystem

Carrot Almond Cake

Ingredients

  • 1 1/2 cups steamed pureed carrots

  • 6 eggs, separate egg yolks and whites

  • 2 cups honey or sugar

  • 2 tablespoons ground almonds or 2 tablespoons flour

  • 1 teaspoon grated orange zest

  • 1 teaspoon sea salt

  • 1 tablespoon ground cardamom

  • cream cheese frosting (optional)

Instructions

  1. Preheat oven to 350

  2. Butter a 9 inch round or square cake pan

  3. Combine pureed carrots with egg yolks and sugar (or honey)

  4. Mix in ground almonds (or flour), orange zest, salt, and cardamom

  5. Beat egg whites in separate bowl till stiff then fold egg whites into the carrot mixture

  6. Spread in pan and bake till springy and toothpick comes out clean for 45 minutes.

  7. Cool, and frost with cream cheese frosting if desired.

Recipe adapted from "‘From Asparagus to Zucchini’ cookbook

Balsamic Roasted Beets

INGREDIENTS 

  • 3 beets peeled & diced (about 3 cups)

  • 1 TBS Olive Oil

  • ½ tsp sea salt

  • 1 TBS balsamic vinegar

  • 1 TBS honey or maple syrup

INSTRUCTIONS 

  • Preheat oven to 425 degrees Fahrenheit.

  • Grease a large baking sheet or dish, set aside.

  • Peel and cut 3 beets into 1” cubes.

  • Toss beets with 1 TBS olive oil and ½ tsp sea salt.

  • Spread onto a greased baking dish in an even layer.

  • Bake in preheated oven for 15-20 minutes.

  • After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.

  • Mix together balsamic vinegar and honey (or maple syrup).

  • After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.

  • Stir until all the beets are evenly coated.

  • Return to the oven for 10 minutes, stirring once half way through.

  • Roast until the balsamic/honey mixture coats the beets (and isn’t runny).

  • Remove from the oven and serve warm or store and serve later over your favorite salads.

Recipe from joyfoodsunshine

Avocado Toast with Microgreens

Ingredients

  • 2 pieces of toast

  • 1 avocado

  • 1 cup microgreens of your choice

  • balsamic vinegar

  • salt

  • crushed red pepper

  • Other options to add: pepper jack cheese, feta cheese, mozzarella or cheese of your choice, tomato, sliced red onion, sliced cucumber

Instructions

  • Cut avocado in half and scoop out the flesh. Sprinkle with sea salt and smash with a fork.

  • Spread avocado on warm toast.

  • Top with microgreens, sprinkle with a pinch of crushed red pepper and drizzle with balsamic vinegar.

Recipe adapted from thegreensted

Roasted Winter Vegetable Chowder

Ingredients

  • 1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)

  • 3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)

  • 1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)

  • 2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)

  • 1/2 fennel bulb (quartered & sliced thin) (about 1 cup)

  • 1/2 teaspoon + 1/2 teaspoon kosher salt or coarse sea salt

  • 2 tablespoons + 3 tablespoons olive oil (divided)

  • 1 medium onion (diced) (about 2 cups)

  • 2 tablespoons all-purpose flour

  • 4 cups vegetable broth

  • 2 medium potatoes (peeled, cut into 3/4-inch dice) (about 2 cups)

  • 4-5 fresh thyme sprigs

  • 1 cup milk (cows milk, almond milk, coconut milk, or whatever you prefer)

  • Additional salt & freshly ground black pepper (to taste)

  • More pepper + thyme leaves for garnish

NOTE: If you don’t one or some of the vegetables listen feel free to use what you do have and adjust volume as needed.

Instructions

  • Heat oven to 400 degrees Fahrenheit.

  • In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.

  • While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.

  • Stir in the flour and cook for 3 minutes, stirring constantly.

  • Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.

  • Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.

  • Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.

  • Taste and add additional salt and pepper if desired.

  • Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

Recipe adapted from kitchentreaty


Grilled Goat Cheese and Beet Sandwich

Ingredients
Makes 4 Sandwiches

Filling

  • 1 Boiled Beet Roots, shredded (cold)

  • 1 tbsp Lime Juice

  • 1 tsp Balsamic Vinegar

  • 1 tsp Salt

  • ½ tsp Cumin Powder

  • ½ cup Thinly Sliced Red Onions

Sandwich

  • 8 Slices Sourdough (or bread of your choice)

  • 8 oz Goat Cheese soften at room temperature

  • ½ cup greens (microgreens, arugula, spinach) of your choice, chopped if large

  • 2 tbsp butter

  • garlic powder (optional)

Instructions

Make filling

  • Combine everything listed under "Filling". Mix it well and keep it aside.

Prepare Sandwich

  • Lay all the sliced sourdough down on a flat surface. Spread butter on outer sides of all the pieces of bread. Sprinkle a bit of garlic powder on the outside of of the sandwich if desired.

  • Spread room temp goat cheese evenly on the other side of all 8 slices.

  • Spread the filling evenly on 4 slices. Add microgreens or other greens.

  • Close each sandwich.

  • You can use panini maker to cook it if you have one. If not, the flat pan works just as good.

  • Cook on low/medium heat until its golden brown and the goats cheese has melted within the sandwich.

  • If using a pan, You can cover the sandwich while its cooking if the goat cheese does not seem to melt by the time sandwich turns golden brown. Flip the sandwich and cook the other side same way if using pan instead of panini maker.

  • Serve it hot with either soup or salad!

Recipe adapted from myvegetarianroots

Egg Salad

INGREDIENTS  

  • 8 Hard Boiled Eggs, chopped

  • ¼ cup Mayo

  • 1 Tablespoon Dijon Mustard

  • 2 Tablespoon Red Onion, diced

  • 1 Tablespoon Fresh Chives or green onion, chopped

  • 1 Tablespoon Fresh Dill, chopped
    OR 1 Teaspoon dried dill (optional)

  • ¼ tsp Salt

  • ¼ tsp Pepper

INSTRUCTIONS 

  • Add the chopped hardboiled eggs and remaining ingredients to a large bowl and mix to combine. Taste and add seasoning as needed.

  • Serving suggestions: Enjoy an egg salad sandwich topped with microgreens. Or enjoy egg salad on a bed of lettuce or microgreens.

  • Can stay fresh in the fridge for 3-5 days in an airtight container

Recipe adapted from thebetterblondie

Roasted Garlic Hummus

Ingredients

  • 1 whole Bulb Roasted Garlic

  • 1.5 Teaspoons Olive Oil

  • 15 Ounces Chickpeas, (canned, rinsed, drained)

  • 2 Tablespoons Tahini

  • 2 Tablespoons Lemon Juice, (freshly squeezed)

  • 1/2 Teaspoon Salt

  • 1.5 Teaspoon Water

  • 2 Tablespoons Olive Oil

Instructions

  1. Preheat the oven to 425° and cut the head off a bulb of garlic leaving the cloves intact. Drizzle the exposed cloves with 1 - 2 teaspoons of olive oil. Wrap the bulb tightly with aluminum foil and place in a preheated oven for 30 minutes. After the garlic roasts, carefully remove the foil and squeeze the roasted cloves out of the bulb. Set aside and discard the skins.

  2. Place the chickpeas, tahini, lemon juice, roasted garlic, and salt into a food processor fitted with the blade attachment. Process until the ingredients are combined.

  3. Open the food processor and use a spatula to scrape down the sides. Process again for another minute and slowly drizzle 1 to 2 tablespoons of water into the hummus. It should lighten in color. Pulse for another minute then add the rest of the olive oil. Continue to pulse for an additional minute until the hummus is light and fluffy. If you prefer a thinner hummus add an additional tablespoon of water.

  4. Top with your favorite garnishes like extra olive oil, smoked paprika, or parsley. Serve with pita bread, veggies, or pretzels. Or enjoy a hummus sandwich topped with veggies like, avocado, tomato, cucumber, and microgreens.

    Store leftovers in the refrigerator for up to 3 days.

Recipe from berlyskitchen

Angelica's Favorite Salad

Ingredients

  • 2 handfuls of greens (any type of microgreen, pea shoots, spinach, or salad mix, the more variety the better!)

  • Feta cheese crumbles

  • 1 avocado, diced

  • dried cranberries

  • sliced almonds

  • roasted sunflower seeds (optional)

  • Balsamic Dressing (store bought or homemade)

Balsamic Dressing

Ingredients

  • ½ cup olive oil (or your favorite oil)

  • 4 tablespoons balsamic vinegar

  • 2 teaspoons honey

  • 1 teaspoon dijon mustard

  • 1 clove garlic, minced

  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a small jar with a tight fitting lid.

  2. Shake well to combine. Season with salt and pepper to taste.

    NOTE: Keep Refrigerated

Berry Beet Ginger Smoothie with Greens

Ingredients:

  • 1 medium banana

  • 1 handful beet greens, spinach and or microgreens

  • 1 medium beet , peeled & cut into quarters

  • 1/2 cup frozen or fresh berries

  • 1" piece of peeled fresh ginger

  • 1/2 of an avocado

  • 1 tablespoon chia seeds

  • 1/2 teaspoon ground turmeric

  • 1/4 cup coconut milk

  • 1 1/4 cup water

Instructions:

  • Blend all of the ingredients together until smooth.

Microgreen Smoothie

Ingredients

  • 1 cup almond milk or oat milk, coconut milk, regular milk, fruit juice or water

  • 1 large handful microgreens

  • 1 banana frozen

  • 1/2 cup fruit of choice, frozen or fresh (apple, mango, pineapple, blueberries, strawberries)

  • 2 teaspoons flaxseed

  • 1/4 cup shredded coconut

  • 2 tbsp honey or maple syrup (optional)

Blend and Enjoy!

Creamy Butternut Squash Pasta with Sausage and Spinach

Ingredients

  • 2 cups butternut squash , peeled, seeded, and cubed

  • 1 tablespoon olive oil

  • salt and pepper

  • 1 tablespoon olive oil

  • ½ lb sausage , crumbled, without casings

  • 8 oz farfalle (bow tie pasta)

Creamy Pasta Sauce

  • 1 tablespoon olive oil

  • 4 garlic cloves minced

  • 6 oz spinach

  • 1 cup heavy cream

  • ⅓ cup Parmesan cheese shredded

  • ¼ teaspoon salt

Instructions 

Roast Butternut Squash

  • Preheat oven to 400 F.

  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.

  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.

  • Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.

Cook Sausage

  • In a medium skillet, heat 1 tablespoon of olive oil on medium heat.

  • Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.

  • Tip: Cook the sausage while the butternut squash is being roasted.

Make Creamy Sauce

  • In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.

  • Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.

  • Season with salt to taste, about ¼ teaspoon of salt. No salt might be necessary if the sausage is very salty.

  • Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.

Cook Pasta and Assemble

  • Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.

  • To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.

  • Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.

Recipe from juliasalbum

Cabbage and Carrot Stir Fry with Peas

INGREDIENTS  

  • 4 Cup Cabbage ,finely chopped

  • 1 Cup Carrot, finely chopped

  • ½ Cup Green Peas

  • 1 Small Onion ,finely sliced

  • 1 Tbsp Oil

  • ½ Tsp Turmeric Powder

  • Salt ,according to the taste

  • 1 Tbsp Lemon /Lime Juice

  • ¼ Cup Chopped Fresh Cilantro Leaves

  • ½ Tsp Fenugreek seeds

  • 2 Green Chili (Optional)

INSTRUCTIONS 

  • Wash and chop /slice all the vegetables.

  • Take a wok /Pan .

  • Add oil to it .Heat oil till it reaches its smoking point.

  • Add fenugreek seeds and green chili to it . Saute it for 30 seconds. Don't let fenugreek seeds turn brown otherwise they will turn bitter.

  • Add onion and stir it on high flame for 1 minute .Add cabbage ,carrot to it and turn the flame to medium /low. Add turmeric and salt at this time .

  • Cook for 2 minutes on low flame and add green peas to the pan .

  • Cook it for 2 minutes more .Suppose you want more crunch then reduce the time to 1 minute.

  • Cook it on high flame for 30 second .Add lime /lemon juice ,and green cilantro to it .

  • Serve it with any bread ,rice or just like that.

  • Enjoy.


Recipe from myspicetrunk

Microgreen Slaw

INGREDIENTS

  • 1/2 head of Cabbage

  • 1 cup of pea sprouts

  • 1 cup of micro greens

  • 1 cup of fresh coriander

  • DRESSING:

  • 1 tablespoon of lime juice

  • 3 tablespoons of olive oil

  • 1 teaspoon of Dijon mustard

DIRECTIONS

  • Finely shred the cabbage and place in a large bowl.

  • Add the snow pea sprouts and the micro greens.

  • Finely chop the coriander and add to the bowl.

  • Use your hands to toss the ingredients together until evenly mixed.

  • To make the dressing; place all of the ingredients together in a jar and shake well until combined.

  • Taste and add a teaspoon of honey if it is too tart for you.

Recipe adapted from naomishermnafoodcreative