As fall sets in and summer is ushered out, the farmers markets are changing. Gone are the tender greens and fruits of summer. Storage crops are taking up table space and farmers are selling winter shares.
Cauliflower, cabbages, carrots, potatoes, onions, garlic, beets, and winter squash all store well and can be used throughout winter. Eating locally and seasonally ensures you're getting the most nutrients while supporting your neighbors! Check with your farmers and see if you can buy a winter storage package. Many offer killer deals at the end of the season.
This recipe is great in the fall when we still have local peppers and cucumbers available at the market, and an even better way to ‘eat the rainbow’ in the cold winter months.
Winter Storage Salad
1 small red bell pepper sliced
1 medium carrot grated
A few green onions sliced (I like a lot of onions!)
1 small cucumber chopped
1 cup shredded green cabbage
1 cup shredded red cabbage
2 heaping spoonfuls of Moxie Nosh almond butter
¼ cup tamari
Teaspoon or more of Sriracha
Mix the salad ingredients together, feel free to substitute kale, chard, or any other veggies you have on hand. Stir the dressing together in another small bowl. Add water or tamari as needed to get a smooth consistency and the flavor you like. Dress the salad and stir well. It's best if allowed to sit for a few hours or even overnight to soften the greens and/or cabbage.
Grilled chicken makes for a tasty accompaniment. We tossed our grilled chicken in a cilantro lime sauce (either a pre-made marinade or your favorite recipe) and served it on top of the salad. Super yum!!
Play around with the recipe and let us know what your favorite combo is!