Asian Salad with Cranberry Dressing

Ever wonder what to do with leftover cranberry sauce? Try this! It's tangy, refreshing, and breaks you out of the standard holiday mode.

Asian Salad

3 cups fresh green beans
2 cups savoy cabbage, chopped
7 radishes, sliced
1/2 red pepper, sliced into thick matchsticks
1 green onion, sliced

In a medium saucepan, bring 4 cups water to boil. Add in green beans and turn heat off. Let the green beans sit until the color brightens, then transfer them to either an ice bath or a colander in the sink with cold running water to stop the cooking process.

Once cooled, add green beans to a large bowl, along with the other veggies. Set aside.

Cranberry Dressing

1/2 cup Ginger-Lime Cranberry Sauce
4 Tbsp. water
2 Tbsp. cold pressed olive oil
2 Tbsp. cold pressed flax oil
1 tsp. desiccated coconut
1 tsp. raw apple cider vinegar
1 tsp. xylitol
Juice of one lime
pinch salt

In a medium-sized bowl, add all ingredients and whisk until emulsified. Pour into your salad bowl, and toss until coated. Serve! :)

Ketchup in the RAW!

Tomatoes really are my favorite of all fruits and vegetables. They're so incredibly versatile; they're used in most culinary styles around the world, and are delicious no matter how they're preserved! When I was a child, we had a small garden and my dad and I would go out to the back yard with salt shakers and graze in the tomatoes and cucumbers. My mom even bought me a tiny salt shaker, to fit my tiny hand. In retrospect, I think she may have also bought this for me so she could monitor my salt intake more closely - I was a salt fanatic as a kid! ;)

This ketchup is totally awesome. I made it for the first time (off the top of my head) a couple weeks ago to go with some baked veggie burgers, and it was an amazing addition! It's a tangy but sweet, smooth mouthfeel. It's wonderfully versatile as well - burgers, raw pizza sauce, garnish for raw soup, sandwiches, a rich dip, pasta sauce, layers in a lasagna, etc.

I love how quick and easy it is, too. If you're in a pinch and can't soak the sun-drieds, just toss 'em in a hot pan with a little water until they've soaked up enough to process. Also, I used half of a small onion in this, and I should've used a little less because I didn't realize it was so strong. So, use your discretion on how much you want.

Ketchup in the Raw

1 1/2 cups sun-dried tomatoes, soaked in same amount of water for a couple hours
1 medium tomato, quartered (room temperature)
1 garlic clove
1/4-1/2 small onion
2 Tbsp. coconut oil
2 Tbsp. raw apple cider vinegar
1-2 Tbsp. Bragg's liquid aminos (to taste)
big pinch chili powder
big pinch paprika
black pepper (lots! mmm...) and cayenne to taste
water

In a food processor, add all ingredients except extra water until smooth. Then, add water by the tablespoon to achieve the consistency you want. I used about 1/4 cup extra water.

Does this instruction sound a lot like my pudding recipe? heh. It's such a quick recipe, I think all in all it took me 15 minutes, including washing out the food processor afterward. :)