Salad

Salad

Salad

Parsley Cream

My goal with this sauce was to make something that would compliment my St. Patrick's Day meal, which consists of braised corned beef, carrots, cabbage, and baby potatoes. It's a wonderfully rich and salty dish that is so satisfying, but is even better with an addition of a light and zesty flavor.

 

The fresh flavors of parsley and lemon worked as a sauce for the meal, but was even better tossed with some raw, shredded cabbage to put on the side. It may seem like a weird addition to add cabbage to a dish that already has cabbage, but when one is raw and one is cooked, I think of them almost as two separate vegetables.

 

A cooked vegetable can have a whole host of nutrients more readily available than a raw veggie. The opposite is also true! A raw veggie has nutrients available that often become lost when cooked. Cabbage, for example, has a good dose of Vitamin C available in its raw form. The Vitamin C decreases when it is cooked, but indole (an organic compound that has been found to decrease precancerous cells) increases when cooked! This is one example of why I am a huge advocate for eating an assortment of raw and cooked vegetables.

Preparation Time:  5 minutes
Ingredients:

4 Tablespoons thick coconut yogurt

2 teaspoons dijon mustard

1/4 cup water

1 teaspoon maple syrup

1/2 teaspoon sea salt

1/2 cup parsley

1 teaspoon lemon juice

Place everything in a high speed blender and blend until smooth. Store in refrigerator.