Introduction
Salads are infinitely more appealing with a good dressing. I’m convinced that the reason my sisters and I are good salad eaters is because: Ranch dressing. Need I say more? That creamy deliciousness did wonders for the otherwise unexciting iceberg lettuce, green peppers and carrots that made up our daily dose of pre-dinner vegetables. These days, however, I’m much more experimental with both my salad ingredients and how I dress my salad. Today I have one of my favourites for you – it’s Sweet N Spicy Dressing over a Shredded Carrot and Red Cabbage Slaw.
Try it on a Shredded Carrot and Red Cabbage Slaw
You can enjoy this dressing over salads, potatoes, broccoli, asparagus, coleslaw, really anything. It has a lovely tang to it and just the right amount of spice! I love this dressing on a colourful carrot and red cabbage slaw. It keeps well for 4-5 days in the fridge without getting soggy. It’s a great side dish addition to anything I’m making – Best Bean Veggie Burgers, Coconut Chicken Curry, or Red Lentil Dahl.
I recently learned an interesting fact about garlic from Dr. Mark Hyman, MD, who I follow on social media. It would appear that crushing or chopping garlic and letting it sit for a few minutes releases antiplatelet enzymes which help prevent coronary artery blockages. Here is a link to his claim on LinkedIn. He doesn’t explain how it works nor how he has reached this conclusion, but I like to think it’s true because I crush a lot of garlic, and I get distracted a lot. So by the time I get around to using the garlic that I’ve crushed, I imagine it’s covered in antiplatelet enzymes and this makes me happy!
Ingredients for Sweet N Spicy Dressing
- 1 clove garlic, crushed and diced
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons lemon or lime juice
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt (to taste)
Instructions for Sweet N Spicy Dressing
Add all ingredients to a jar and shake vigorously. This vinaigrette will keep for several weeks in the fridge.
Shredded Carrot and Red Cabbage Slaw
Once you have your dressing made, the time has come to use it! turn this into a delicious slaw. Shred a half a head of red cabbage and grate 3-4 carrots together. Pour the dressing over the vegetables, that’s it! This dish is best made ahead of time to allow the flavours time to marinate together in the refrigerator. Enjoy!
