Far-Out, Far East roasted cabbage salad
1/2 green cabbage
2 tbsp. coconut oil (or olive oil)
2 heads broccoli, chopped
1 red bell pepper, chopped in slivers
1 carrot, grated
1 inch fresh ginger, grated
1-2 jiggers rice vinegar (or any vinegar you have)
1 small sheet SeaSnax seaweed snack (optional)
Slice cabbage into thin slivers (as if you were making coleslaw) and grab my awesome roasting instructions to roast it to perfection. On a separate cookie sheet, toss broccoli with coconut oil, salt and pepper. Roast broccoli until it’s looking nice and charred on the ends. Toss roasted cabbage, broccoli, red bell pepper and rice vinegar together, put on serving plates, and top each with carrot and ginger. (Oh, and here’s a money-saving tip. One of the ways to save $5,690 a year is by freezing my fresh ginger. Just take it out a few minutes before you’re ready to grate it, and it’s perfect!)
Note: Don’t leave out the vinegar! It totally pulls everything together.
After that, you can totally blow your own mind by standing a small sheet of SeaSnax seaweed snack straight up in the carrots and ginger. People, I’m putting seaweed on a salad. I know, I don’t even know myself anymore. Actually, it was leftover from a detox challenge I did with my boot camp recently, and I thought it’d be a great way to use it. I got it at the local health foods store, and the package was literally like $1. Yes, that’s $1 to feel like a gourmet chef and impress all your friends at your next dinner party.
What’s not to love? Super easy and healthy. And cheap. My 3 favorite things.