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! :)

Ginger-Lime Cranberry Sauce (Sugar-Free!)

I've been getting so many requests for holiday foods, it's overwhelming! There aren't a lot of holiday treats I can eat right now on my candida diet, but I'm going to try my best to provide you with as many fun tasties as I can!

Take cranberry sauce, for starters: they're tangy, versatile, and packed FULL of antioxidants! Plus, they're a Thanksgiving and Christmas standby.

Cranberry sauce is so inherently easy, in fact, that it's almost impossible to get wrong! Because of this, it has been changed and dressed up innumerable times.

There's also a lot of debate over which is better: whole berry or jellied/smooth? I personally like both for different reasons - whole berry as more of a sauce condiment over foods, jellied as a palate cleanser between bites of food. What's your favorite kind of cranberry sauce?

Since this is the first cranberry sauce recipe that I'm posting (and I've been under the weather the past couple days) it will be quick, but with a twist (of lime)! A heaping dose of ginger, too, should do the trick. ;) This would be wonderful over ice cream! Mmm... I'm using xylitol as a sweetener in this recipe so it's totally free of sugar and candida-diet friendly. I hope you enjoy!

Ginger-Lime Cranberry Sauce (Sugar-Free)

1 12 oz. package fresh cranberries (4 cups)
heaping 1/2 cup xylitol
1 heaping Tbsp. fresh grated ginger
6 Tbsp. water
1/2 tsp. cinnamon
zest of 1/2 lime

In a sauce pot on medium heat, add all ingredients and stir, cover. Cook for about 20 minutes or until desired thickness is reached, stirring occasionally. Serve hot or cold.