Boy, oh boy did I eat and drink a lot for Thanksgiving! Well let’s get real…I’ve been eating and drinking a lot for the last couple of months. I love this time of year because I get to load up on comfort food, mulled wine, and baked treats but my body definitely needs a break. I got a shipment of riced and spiralized veggies and decided that I wanted to let the freshness of these vegetables really come through. I don’t usually do a lot of raw meals (my salads usually have some sort of cooked component), but for the sake of my GI and the name of this recipe I made a detox salad with a Winter spin. The colors and the flavors scream Christmas! The riced cauliflower is nutty and crunchy, and the apples are sweet which play well with the mild flavor of kohlrabi and the punch from the pomegranate. And this dressing doesn’t have any added oil…score!
1 -12 oz bag rice cauliflower
1- 10 oz. bag spiralized kohlrabi
1 apple thinly sliced
1/2 cup pomegranate perils
1 large handful fresh herbs (i.e. parsley, cilantro, and/or mint), washed and rough chopped
1/4 cup toasted cashew for garnish
olive oil to drizzle
1 cup raw cashews
3/4 cup hot water
2 tsp coconut aminos or soy sauce
1 tsp ginger (or ginger powder)
2 medium cloves garlic
2 tbsp lemon juice
salt and pepper to taste
1-2 tsp chili garlic paste or harissa (optional)
To make the cashew dressing heat water in the microwave for 45 seconds to 1 min until hot. Then place all of the ingredients for the dressing in a high speed blender or food processor and blend until smooth. Season with salt and pepper. Set aside until ready to use.
Assemble salad with kohlrabi, riced cauliflower, pomegranate seeds, apples, and herbs. Drizzle with good olive oil, cashew dressing, and garnish with toasted cashews and a little more salt.
You can use any cruciferous veggies here that you like. If you don’t like kohlrabi or can’t find it I suggest substituting with purple cabbage, kale, savoy or napa cabbage. Shaved brussels sprouts would also be delicious!
You can use cashew butter in place of the raw cashew and water.
I used a mix of parsley and cilantro for the herbs