Salad

Salad

Salad

Parsley Cream

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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.