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VIETNAMESE CABBAGE SALAD WITH FRESH MINT MAKES 4 SERVINGS

Napa cabbage, carrots, and cucumber are mixed with fresh mint, cilantro, and basil, and then tossed in a whisked shallot and lime vinaigrette for a bright and flavorful salad.

DRESSING

¼ cup thinly sliced shallot (about 1 large)

¼ cup lime juice

3 tablespoons agave syrup

1 teaspoon sea salt

1 teaspoon apple cider vinegar

SALAD

4 cups shredded napa cabbage

1 cup shredded carrots

½ cup cucumber, halved vertically and sliced thinly into half-moons

¼ cup torn fresh mint leaves

¼ cup fresh cilantro leaves

2 tablespoons torn basil leaves

GARNISH

3 tablespoons chopped almonds

Place all the dressing ingredients in a mixing bowl. Mix well.

Add the salad ingredients to the bowl and toss. Set aside to marinate and soften the cabbage, or serve right away for a crunchier salad.

Top with the almonds and serve.

Will keep for 2 days in the fridge.

GREEN PAPAYA SALAD

MAKES 4 SERVINGS

This is my version of the traditional Thai recipe. A light whisked dressing of lime and agave is tossed into papaya and carrots with red chiles and garnished with cilantro, basil, and almonds.

If you don’t have green papaya, try using green mango instead.

DRESSING

2 tablespoons lime juice

2 tablespoons agave syrup

SALAD

4 cups julienned papayas

2 cups shredded carrots

2 red chilies, sliced thinly, or to taste

GARNISH

½ cup chopped fresh cilantro

½ cup chopped fresh basil

1/3 cup chopped almonds

Whisk together the lime juice and agave syrup in a large mixing bowl. Add the salad ingredients and toss well. Set aside and leave to marinate for 15 to 20 minutes.

To serve, top with the herbs and almonds.

Will keep for 2 days in the fridge.

WATERCRESS WITH CRANBERRIES AND ALMONDS

MAKES 4 SERVINGS

This is a watercress lover’s salad. If you’re not a fan of watercress, this might just make you into one: spicy watercress is tossed in a light whisked dressing and garnished with almonds and cranberries.

DRESSING

1 recipe Basic Whisked Dressing (page 149)

SALAD

4 cups watercress

GARNISH

½ cup slivered almonds

¼ cup cranberries

1 recipe Rawmesan Cheeze (page 105) or Cheezy Sprinkle (page 106)

Several pinches of cracked black pepper

In a large mixing bowl, whisk the Basic Whisked Dressing to blend and add the watercress, tossing to coat.

To serve, top with the almonds and cranberries. Sprinkle with cheeze and black pepper.

Will keep for 1 day in the fridge.

SPRING GREENS IN CURRY DRESSING

MAKES 4 SERVINGS

Delicate spring greens are tossed in a creamy curry dressing. This dressing is so tasty and versatile, I recommend making a double or triple batch so you can keep extra on hand in a jar in your fridge to dress up plain greens any time.

DRESSING

1 recipe Basic Blended Dressing (page 151)

2 teaspoons curry powder

SALAD

8 cups mixed greens, such as mesclun, mâche, arugula,

or spinach (about 1 pound)

1 cup snap peas

To make the dressing, blend curry powder with the Basic Blended Dressing.

To serve, toss the salad with the dressing and serve immediately.

SERVING SUGGESTION: Use a spiralizer to slice a beet into long strands. Use the beet “noodles” to garnish each salad.

CHINESE CHICKENLESS SALAD

MAKES 4 SERVINGS

A sweet sesame-ginger dressing is whisked together and tossed with napa and red cabbage, carrots, and green onions.

DRESSING

2 tablespoons Nama Shoyu or Bragg Liquid Aminos

2 teaspoons apple cider vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

1 tablespoon toasted sesame oil

2 tablespoons agave syrup

SALAD

6 cups thinly shredded napa cabbage

2 cups shredded red cabbage

2 cups shredded carrot

½ cup thinly sliced green onion (about 3 whole)

GARNISH

¼ cup sliced almonds

Whisk all the dressing ingredients together in a small bowl.

Place the salad ingredients in a large mixing bowl. Pour the dressing over the vegetables and toss to mix.

To serve, divide the salad among four serving dishes. Garnish