every day shredded salad
Serves: 2
 
This is hardly a recipe, more a guideline to a vague meal idea. I like a little bit of protein in my meals so added a boiled egg to the photographed salad - but a bit of tuna or some chicken would work just fine. Feel free to substitute, add or subtract your way through my list of ingredients to make your perfect bite.
Ingredients
  • 1 handful orecchiette (or some other bite sized pasta, or not)
  • ¼ small red cabbage
  • 2 tbsp rice vinegar (or white wine vinegar)
  • ½ tsp white sugar
  • ½ tsp salt
  • 1 bunch asparagus
  • A good handful of green beans
  • 1 head of broccoli
  • 1 very ripe avocado
  • 1 heaped tsp miso paste
  • 3 tbsp macadamia oil (or whatever you like the taste of)
  • Half a lemon
  • A good pinch of chilli powder
  • salt & pepper to taste
How to make it
  1. Start by cooking your pasta, if you're using it. Brown rice, quinoa or bulghur does well in this recipe too.
  2. Chop the hard core out from the red cabbage and slice it thinly, coleslaw style.
  3. Put the vinegar, salt and sugar into a large bowl and swirl it around a bit. Dump the cabbage into the vinegar mix and stir it through thoroughly. Some of the purple will start to leach out. That's a good thing. Set the bowl aside and toss it around with a spoon every now and again when you think to.
  4. Meanwhile, prepare your vegetables. Cut the asparagus into bite sized pieces and chop the beans up into rounds. Shred the florets off the broccoli, saving the stem for another meal.
  5. Heat up a fry pan without any oil in it and, when the pan is hot, throw all of your vegetables in. Toss them about from time to time. After a while, they'll start to char and blacken a bit. This is good - you'll be able to taste it later. When the vegetables are a bit blackened and cooked enough for your liking, pull the pan off the heat and set it aside.
  6. Peel and de-seed the avocado and put it in a blender with the miso paste, macadamia oil, the juice of half a lemon and the chilli powder. Whizz it together until it's smooth.
  7. When all the bits and pieces are ready, it's time to toss the salad. Rinse the red cabbage well under a running tap and drain it of any excess water. Toss it together in a big bowl with the charred vegetables, the cooked pasta and your goopy green dressing. I like to sprinkle some salt flakes (and some toasted nuts or sesame seeds if I have them) over the top before eating it, but you can do whatever tickles your fancy.
Recipe by onebitemore at https://onebitemore.com/2014/10/every-day-shredded-salad/