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Crunchy Salad With Flaxseed-Cilantro-Ginger Dressing

Serves 4, yields 2 cups dressing4 cups packed red cabbage, thinly sliced1 yellow bell pepper, destemmed, seeded, thinly sliced1 medium jicama, peeled, cut into thin strips2 medium carrots, peeled into ribbons1 English cucumber, cut into half-moonsPumpkin seedsDressing½ cup lemon juice, freshly squeezed¼ cup maple or agave syrup1 tablespoon fresh ginger juice1 cup cilantro¼ cup ground flax seed1 cup olive oil¼ cup water2 teaspoons saltBlack pepper, freshly ground {pinterest_rich_pins_images} Crunchy Salad With Flaxseed-Cilantro-Ginger Dressing {/pinterest_rich_pins_images}

Crunchy Salad With Flaxseed-Cilantro-Ginger Dressing

  • 1/5
    Crunchy Salad With Flaxseed-Cilantro-Ginger Dressing
  • 2/5
    Salad dressing ingredients: lemons, maple syrup, salt, flaxseed, ginger, olive oil and cilantro
  • 3/5
    Creamy and green: Flaxseed-Cilantro-Ginger Dressing
  • 4/5
    Carrots, jicama and red cabbage
  • 5/5
    Pumpkin seeds, cucumber and bell pepper

Text, photos and food cooked by Michal Martinek

Oct 9, 2015

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Crunchy Salad With Flaxseed-Cilantro-Ginger Dressing

I appreciate all the crunchy, multicolored vegetables in this delicious salad—I think jicama is especially underused—but for me, it’s really about the dressing.

Not only does it taste great—sweet, sour, spicy—and has a nice creamy texture, but it has medicinal properties as well. Ground flax seeds, the main ingredient, are rich in omega-3 and omega-6 fatty acids and vitamins A , B and E, and they are anti-inflammatory, analgesic and decongestant. Flaxseed is a strong laxative, and your bowel movement is almost guaranteed!

Plus, cilantro purifies the blood and improves digestion; lemon is antiseptic and antiparasitic; and ginger improves concentration and blood circulation. You should just gulp this stuff down on its own.

Feel free to use the dressing on other vegetables and make it in bulk—it will last in the refrigerator for up to five days. 

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  1. Serves 4, yields 2 cups dressing
  2. 4 cups packed red cabbage, thinly sliced
  3. 1 yellow bell pepper, destemmed, seeded, thinly sliced
  4. 1 medium jicama, peeled, cut into thin strips
  5. 2 medium carrots, peeled into ribbons
  6. 1 English cucumber, cut into half-moons
  7. Pumpkin seeds
  8. Dressing
  9. ½ cup lemon juice, freshly squeezed
  10. ¼ cup maple or agave syrup
  11. 1 tablespoon fresh ginger juice
  12. 1 cup cilantro
  13. ¼ cup ground flax seed
  14. 1 cup olive oil
  15. ¼ cup water
  16. 2 teaspoons salt
  17. Black pepper, freshly ground

1

Mix the vegetables in a bowl.

2

Combine all dressing ingredients in a high-speed blender, and blend until smooth.

3

In a bowl, toss the vegetables with the dressing to taste. Sprinkle with the pumpkin seeds. Store the rest of the dressing in a tightly sealed container in the refrigerator for up to 5 days.

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