Lunch

Lunch

 
We spend most of our weekends in the summer at our trailer located in beautiful Sauble Beach where I
grew up. That means we get a lot of company, which we love. I don’t want to spend all weekend
cooking, as I would rather spend that time kayaking and biking and enjoying the beach. I always
make some salads up so we can eat away at them all weekend. This is one of my favourites. It is so
easy to make and is loaded with fibre and antioxidants. It keeps well for a few days in the fridge. -Dee
 
 
 
Cabbage Slaw:
1 head of purple cabbage shredded
1 bag of shredded broccoli or carrot slaw (or both)
1-2 apples washed and cut into bite size pieces
2 ounces of hemp seeds (can be added when serving if you prefer)
¼ - ½ cup of dried cranberries, raisins or goji berries
Dressing:
¼-½ cup of grape seed oil
¼-½ cup of vinegar (Balsamic, apple cider or red wine all work well)
2 tbsp raw honey
1 tbsp minced ginger
1 tbsp minced garlic
Drizzle over the salad and let the flavours meld together.
Amount of oil and vinegar will change with the quantities of vegetables you use.