Medjool Dates with Peanuts and Cabbage Salad with Citrus Dressing

Servings: approximately 8 (serving sizes may vary)
Preparation Time: 20–25 minutes

Ingredients:

• 1 head purple cabbage, finely sliced
• 1 cup fresh lemon juice
• 1/2 head cilantro (about 3/4 cup), chopped
• 1 teaspoon ground cumin
• 2 tablespoons apple cider vinegar with mother
• 1/2 cup peanuts, chopped
• 16 Medjool dates, chopped
• 1/2 cup coconut oil, melted
• 1 tablespoon honey, melted
• salt to taste

Directions:

In a large mixing bowl, combine all ingredients except coconut oil and honey. Stir well.

In a small saucepan, melt the coconut oil and honey. Pour over the salad and mix well.

Enjoy this as a light lunch or serve as a side with a larger meal. This tangy salad pairs well as a side to go with grilled meats.

Recipe and photo by Orissa. Submit your recipes and photos here.

Shredded Zucchini Salad with Coconut Water Vinegar

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 1/2 pound zucchini or summer squash, grated or shredded
• 1 tablespoon mint, chopped
• 1 tablespoon dill, chopped
• 1 green onion, sliced
• 1/2 lemon, juice and zest
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, finely chopped or grated
• 1 tablespoon coconut water vinegar
• 1 tablespoon raw honey
• salt and pepper to taste
• 1 tablespoon chopped nuts of choice, optional
• 1 tablespoon dried cranberries or raisins
• 1/4 cup feta or goat cheese, crumbled

Directions:

Shred zucchini and place in clean towel and squeeze dry.

Put zucchini, mint, dill, and green onions in a large bowl. In a small bowl, mix the lemon juice, zest, olive oil, garlic, vinegar, honey, salt, and pepper. Combine bowls, add nuts, cranberries, cheese, and lightly toss. If bolder flavors are desired, add more dill, mint, lemon, and garlic.

Chill in the fridge for several hours or overnight before serving, if desired, to allow flavors to optimize. It is just as tasty when served immediately.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit yours here!

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either . . .

Coconut, Carrot Salad

Servings: 6
Preparation Time: 5–10 minutes

Ingredients:

• 1 orange, peeled and quartered
• 1 apple, cored and quartered
• 3 large or 4 small carrots, well scrubbed or peeled
• 1/4 cup shredded unsweetened coconut
• 2 tablespoons Coconut Cream Concentrate (optional)
• 1 teaspoon ginger, or more to taste (preferably fresh grated)
• nutmeg to taste
• raisins if desired

Directions:

If a creamier salad is desired, put the Coconut Cream Concentrate into the processor first thing.

Add and pulse the peeled orange to a large dice using the S blade.

Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

Transfer the processed ingredients into the serving or storage bowl, and add the coconut, spices, and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days. The apples will brown—not that it’s likely to last that long!

Recipe and photo submitted by Ben, Winchester, VA.

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