Spring Slaw Recipe

Maybe it’s the sun, or the return of blooming things, but i am buzzing with recipe inspiration these days. I just want to spend today foraging dandelions, digging in the garden, making tulsi-rose sun tea & in between the kitchen & the backyard.

Whipped up this spring slaw for lunch & served a deconstructed version alongside a a Hilary’s root veggie burger for a sweet backyard picnic lunch for me & the boys. We all devoured lunch!

While the burgers cooked in the oven, i made salad:

1/2 head of green cabbage, finely chopped,

2 cups kale, finely chopped

1/2 green apple, grated

2.5 large carrots, grated,

1.5 Tbsp fresh grated ginger (smaller size grater)

And then mixed:

3 generous tbsp EVOO

2.5 tbsp ACV

Pinch of Redmond Real Salt

Black pepper

Juice of 2 lemons

2 tsp raw, local honey

A tiny pinch crushed red pepper

1/2 tsp cumin

Topped with sunflower seeds & served as a veggie burger side, and a glass of the first sun tea of the season. Ahhhhh, spring, i love you ❤️

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