Happy Monday! Hope your weekends were pleasant, and that you’re welcoming the early chill of fall (if you’re in the Northeast) with as much glee as I am.
Since everyone was so unbelievably excited about Saturday’s red grape and almond gazpacho, I thought I’d tell you all about what I did with my leftover grapes. Grapes don’t come cheaply from Whole Foods, and rather than packing them up as boring little school snacks, I figured I’d get creative, and put them to use in another recipe. What I came up with was one of my favorite recent salads.
I mentioned in my last post that my holy trinity of taste seems to be tart, salty, and sweet: I love acid and a hint of sweetness in my recipes, and though I try to cook with reasonable and even minimal amounts of sodium, I do love how salt can brighten the flavors of a solid dish. This salad happens to embody all of those qualities: its dressing, a tahini lemon and curry mix, is delicious and surprising, and it works beautifully with the sweetness of the red grapes AND raisins in this salad (yes, I decided to make it a grape double-header).
M’s vote on this one was that it wanted a little more green; I liked the way red cabbage and carrot dominated here, if only because it’s a departure from my usual green bowls, but you could definitely nix some of the carrot and amp up the romaine if you like. Dress it lightly, dress it heavy—no matter what you do, it’s hard to go wrong with this one.
Curried Carrot and Grape Slaw (raw, vegan, gluten and soy free)
4 large carrots, grated
1/2 small red cabbage (or a quarter of a larger one), shredded
1 heaping cup shredded romaine lettuce
1/2 cup red grapes, quartered
1/3 cup raisins
For the dressing:
4 tbsp tahini
Juice of 2 lemons
1 tbsp curry powder
1/3 cup water
2 tsps tamari
1 tbsp agave nectar or maple syrup
Mix all the salad ingredients in a large bowl, then coat well with the dressing. If you have too much dressing for your taste, and want to reserve some, it should last a week in the fridge.
Speaking of things that last, this salad will keep nicely overnight, unlike most of my salad concoctions, so feel free to make it in advance or use your leftovers generously. The flavors will be even more “married” on day two, and you’ll still have a deliciously creamy texture:
Tangy, salty, sweet, and full of crunch and texture? It doesn’t get much better. If you were to add some crispy tempeh cubes or eggplant bacon to this salad, though, or if you were to top it with a nice heap of lentils—well, it might actually get a little better. However you serve it, this one’s a winner!
Alright folks. My first Orgo exam is tonight, so please, send me your good luck wishes! I’m going to need them.