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
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.