Tag Archives: carrot

Hawaiian Cabbage Slaw

Since pineapple is my favorite fruit I am sure I’ll be in heaven when I go to Hawaii (oooh, I like how that makes it sound like I have a pending trip…let’s pretend I do!). In the meantime, make this salad!

hawaiian slaw

It’s tangy, sweet, crunchy, savory, and salty…you’re welcome! 😉


Red Cabbage



Red Pepper


Sesame Seeds, Toasted

Jalapeno, diced

Soy Sauce

Hawaiian Spice Blend

Rice Wine Vinegar

Olive Oil

1. Slice vegetables and add to a bowl.

2. Dressing: Combine soy sauce, diced jalapeno, rice wine vinegar, Hawaiian spice blend, and olive oil in a bowl, making a vinaigrette.

3. Add dressing to the vegetables and mix together.

hawaiian slaw



Zucchini-Carrot Fritters

It is that time of year when zucchini is bountiful and one can have only so much zucchini bread! This recipe is simple and tasty and not heavy like most fried foods. Give it a try for your next cocktail party or just because you want it NOW! 😉

 Zucchini Carrot Fritter

 The following recipe made about 20 fritters.


1 Zucchini, large

1 Carrot

1 Red onion, small

2-3 cloves Garlic

1 Tb Ginger, grated

1/2 Jalapeno, grated

Mint, fresh, chopped

3 tsp Salt, to taste

3 tsp Curry Powder, to taste

1 Egg

1/2 cup Chickpea Flour

Coconut Oil, as needed to fry the batch

1. Grate zucchini, carrot, and onion using a box grater. Add some salt and allow the ingredients to sit for 5 minutes. You’ll see a lot of liquid released from the vegetables. Grab a handful of the grated vegetables are SQUEEZE the water out then put that handful into an empty bowl. Repeat until remaining vegetables are drained.

2. In a bowl with grated (and squeezed) vegetables, add grated ginger, garlic, and jalapeno, curry powder, mint, salt, and egg. Mix all ingredients together until well combined. Taste for seasoning: do you want it spicier? add more jalapeno or curry powder! does it need more salt? add some!

3. Add chickpea flour to mixture and mix until it is all absorbed into the vegetables. Allow to sit for at least 5 minutes before starting to fry.

4. In a fry pan, add coconut oil and with a medium heat, add in drop of the batter. Cook about 2-3 minutes on each side, or until golden brown.

5. Remove from pan, allow to cool on a paper towel and sprinkle with salt.

6. Serve with a mint chutney or crema.

Herbed Crema:

Sour Cream or Plain Greek Yogurt

Herbs, fresh (mint, parsley, cilantro, dill etc)

Lemon zest and juice

Pepper/jalapeno/crushed red pepper flakes


1. Blend herbs, lemon, and pepper with some oil until a pesto like consistency.

2. Mix herb blend with sour cream/yogurt. If you don’t prefer dairy, simply use the herb blend as-is to dress your fritters.

3. Done! Now EAT!!! 😉

Carrot Salad with Cumin


This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use my julienne peeler and fresh herbs from the garden 😀 Definitely add this one to your repertoire!



Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice


Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–the mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Cucumber-Carrot-Rice Vinegar Salad

This is a fresh summer side salad with an Asian flare.






Ginger, optional (grate frozen, 1/4 tsp)

Cilantro, optional addition

Rice Vinegar

Lime, juice


Black Sesame Seeds

1. Peel cucumber and carrot.

2. Cut thin slices of the cucumber, carrot, and scallion and add to a bowl.

3. Add vinegar, lime, agave, and sesame seeds.

*Best when sits overnight up to 3 days to “cook” the vegetables.

A Simple Kale Salad

My friend came over to cook and we started our day at the produce market then went to the Indian grocery store so she could stock up on spices. A perfect way to spend a Sunday, in my opinion! Anyway, while at the produce store she mentioned having sauteed kale nearly every night the week before…”but I never had it raw” she said, so I threw a bunch of kale into her basket and when we got home, we made this salad.

Kale’s nutritious self deserves a place on your salad plate. When you massage the leaves with lemon, they become tender and a perfect canvas for your favorite toppings.





Red Onion


Orange Pepper

Almonds, sliced

Sesame Seeds, toasted

>>Served with tahini dressing:

Lemon, zest and juice


Olive Oil


Crushed Red Pepper Flakes

Salt and Pepper

*Tahini dressing is my go-to dressing

1. Wash kale and remove stalks from leaves.

2. Put leaves in a bowl with lemon zest and juice and massage the kale while ripping the leaves into bite-sized pieces.

3. Chop all other vegetables that you want to add to the salad and mix with the kale.

4. Make tahini dressing: Combine tahini, lemon, water, pepper and salt and blend until smooth. Add olive oil at the end to thicken to your liking. I use water to dilute the thick tahini instead of oil for calorie savings and I think the texture is better as well.

5. Pour dressing over salad and mix until well coated.

6. mmmmm!

Cole Slaw

This cole slaw is a great side dish at a summer BBQ but also is perfect  in tacos, sandwiches…for you meat eaters in a pulled pork 😉

cole slaw


Red cabbage

Green Cabbage


Dill, fresh

1/2 cup Mayonnaise

1 Lemon, zest and juice

2 tsp Apple Cider Vinegar

1/2-1 tsp Celery Seeds

Salt and pepper

1. Add thinly sliced cabbage, julienne carrots, and chopped dill to a bowl.

2. Make dressing: In a separate bowl mix mayonnaise, lemon zest and juice, ACV, celery seeds, and salt and pepper.

3. Combine salad and dressing and mix together with hands. Serve same day or next day for best crunch of the cabbage.

* I added this slaw to a taco with spinach, tomato salsa, and black bean salad: YUM!

Kitchen Sink Vegetable Soup

When in doubt, make a soup!

veggie soup

A mixed vegetable soup is easy to prepare, fresh, and always satisfying. If you have a bunch of vegetables that have been around for a while and on the verge of not fresh enough for a salad, they’ll be perfect for a soup!







Yellow Squash



Green Beans


Salt and pepper

Fennel fronds

Bay leaf

Italian Parsley

1. Sautee onion, add garlic then add in chopped vegetables (start with carrots, then celery, then peppers, and then tomato. Add green beans and corn last (after stock added or they will over cook).

2. Sautee mushrooms and zucchini in a separate pan to get some texture on those veggies then add to the soup pot.

3. Add homemade vegetable broth (I used fennel bulb, carrots, celery, mushroom stems, onion, garlic, salt and pepper) to cover sauteed veggies.

4. Bring to a soft boil then pull off heat and allow to sit for flavors to marinate. Add green beans and corn at the end because they don’t need a long cook time the heat of the soup will cook them and keep a nice crunchy texture. You don’t want to overcook this soup or the veggies will turn from their vibrant colors. Add chopped fennel fronds, parsley (any herbs on hand).

4. Serve soup with crusty bread and Parmesan cheese (optional).

Take whatever collection of vegetables you have on hand in the kitchen to bring a simple, hearty vegetable soup together.

Simple Salad

salad 1


Greens blend (swiss chard, spinach, arugula)

Red Pepper



Pepita Seeds



Champagne vinegar

Italian herb blend (thyme, oregano, basil, rosemary, sage) (I used a dried herb blend but fresh would be wonderful)

Honey (or agave)

Salt, pepper

Olive oil

1. Chop greens and red pepper.

2. Shave carrot with a peeler.

3. Add a handful of raw Pepita seeds.

4. Add feta or goat cheese crumbles (optional).

5. Make lemon-herb vinaigrette: lemon, champagne vinegar, Italian herb blend (thyme, oregano, basil etc), honey, salt, pepper and olive oil.

Make vinaigrette in larger quantities and store in mason jars so you have on hand. Bring a jar to work and leave in the fridge!

I took the left overs for lunch at work the next day and ate with a piece of toasted bread and hummus.

salad 2

Date-Carrot-Cinnamon Bars

Inspired by Beard and Bonnet’s recipe, I made these because a) they looked delicious b) I had all of the ingredients!

I substituted sesame seeds for hemp seeds, crystallized ginger for fresh grated ginger (because that’s what I had on hand), and added an extra teaspoon or so of cinnamon.

These are simple, delicious, and a great to-go snack. I recommend freezing them. Enjoy!