From Eat Your Share, the Stearns Farm Cookbook
Ingredients:
For the salad:
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 2 cups shredded beets
- 1/2 cup roasted, salted almonds, roughly chopped
- 1 cup fresh cilantro leaves, chopped
- 2 limes, juiced
- 1 orange, peeled, slices separated and cut in half or quarters
For the dressing:
- 1/2 cup mild flavored oil, such as avocado, canola, grapeseed, or safflower
- 2 teaspoons black mustard seeds
- 2 tablespoons cumin
- 1 tablespoon turmeric
- 1/2 cup orange juice
- 1 teaspoon salt or to taste
Directions:
- Set out a large salad bowl
- Peel any bruised or dirty leaves from the outer layer of the cabbage
- Scrub the carrots and beets with a vegetable brush. You don’t have to peel them
- Using a food processor with the shredding disc, shred each vegetable separately, rinsing out the bowl before moving on to the next one (this helps to keep the colors from mingling until you’re ready to dress the salad). Or shred the vegetables by hand using the large holes of a box grater.
- Make the dressing:
- Heat the oil in a small saucepan over medium heat until it is hot but not bubbling (you’ll know it’s hot enough if the mustard seed sizzles when you drop it in the pan).
- Add the spices and stir. Cook for a minute or two, being careful not to let the spices burn
- Stir again and mix in the orange juice.
- Assemble the salad:
- Arrange the vegetables in a wheel around the bowl, sprinkle with lime juice, and spoon the hot dressing evenly over them. If desired, toss to combine.
- Sprinkle the chopped almonds, chopped cilantro, and orange slices over the top.
- Serve at room temperature. Leftovers will keep for at least three days in the refrigerator. Drain any accumulated juices before serving again.
