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It can be tricky sometimes as a vegetarian living with a couple of meat eaters. The dilemma I often face is, how do I feed my family as well as myself without having to cook two completely different meals? I find the best way around this is by being prepared. As long as I’ve got a variety of nuts in the pantry, a packet of leafy greens and a jar of previously made dressing in the fridge I’m good to go. In fact, that’s exactly how my Rainbow Salad Bowl with Green Goddess Dressing came to be.
We eat coleslaw a lot in our house. It’s super nourishing and goes with a variety of different meats. But it’s not really a meal on it’s own is it?
I almost always have a jar of Hummus in the fridge but this particular week I had a freshly made jar of Green Goddess Dressing. Sounds amazing right? I can’t take credit for that part of the dish. This delicious (and nourishing) dressing was created by Ashley over at Blissful Basil. She made it sound so yummy that I just had to try it.
And I’m really glad I did because it’s become one of my new favorite dressings. Throw in some raw zucchini sticks for dipping and a sprinkle of whole roasted almonds for protein and you’ve got a really well balanced plate.
Not only is this meal easy and nourishing but it’s super yummy. The refreshing and uplifting flavours of the dressing and coleslaw pair really well with the crunchy almonds and crisp greens. What’s more, if you’ve already got a jar of dressing in the fridge there’s really no extra effort. For minimum effort and maximum pleasure this Rainbow Salad bowl is a real winner.
Rainbow Salad Bowl with Green Goddess Dressing
Serves 1
3/4 cup coleslaw
1/2 small zucchini (cut into quarters lengthwise)
1/2 cup mix lettuce leaves
1 tbs whole roasted almonds
1 tbs Green Goddess Dressing
Method:
- Follow the link above to make your Green Goddess Dressing. The recipe makes a nice big jar full. I found it lasted me a good week in the fridge.
- On a clean dry chopping board, run a sharp knife through the tablespoon of whole roasted almonds to break them up a bit. The idea here is to roughly chop them. Leave some big bits – this will add to the crunch later. Set aside.
To make your coleslaw:
- Finley shred some green and red cabbage and red onion. Put them all into a large glass bowl.
- Now grate 1 medium sized carrot and slice up 1 (well washed) stick of celery. Throw these into the bowl with your cabbage and onion.
- Drizzle some olive oil and apple cider vinegar over your bowl of veggies then season with a good grinding of salt.
- Using a fork or your hands, mix the salad until all the different coloured veggies become entwined and the cabbage starts to soften. Now have a taste. Do you think it needs more vinegar or salt or both? If yes, go ahead and add it now then give it another mix and a taste.
- Once you’re happy with the taste, cover your coleslaw with clingfilm and set aside while you prepare the rest of your Rainbow bowl.
Note: coleslaw is infinitely more tasty if left to rest for about 1/2 hour before you eat it. It also lasts really well in the fridge so don’t be discouraged if you do not immediately need the quantity you’ve prepared. You can have some tomorrow ;-).
Assembling your Rainbow Bowl:
- In a bowl or plate of your choice place 1/2 cup mix lettuce leave on one side.
- Put your zucchini sticks next to your lettuce leaves.
- Next to your zucchini goes the 3/4 cup of coleslaw.
- In the middle of this arrangement, dollop a tablespoon full of Green Goddess Dressing
- Finally, sprinkle the roughly chopped almonds over the whole thing.
