10-Ingredient Sesame Cabbage Salad

1o Ingredient Sesame cabbage Salad Caras Kitchen

Hi babes. There are days where I literally just can not be bothered to cook. So I get it. Having quick, easy recipes in your arsenal that you can whip up in minutes is necesssary.

This salad fits the bill nicely.

With 10 ingredients and about 15 minutes to prep depending on your knife skills, you can be eating in no time.

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Coconut Cabbage Salad with Mint Pesto Tofu

Firstly, thank you to all of you who took the time to read my last post and leave such thoughtful comments. I often feel like the internet is so saturated and this blog goes unread (except by my mom and boyfriend lol) but last week fueled some motivation to keep sharing authentically on here. Although it is very theraputic for me and I LOVE creating this blog its also something I do to inspire and connect with others. So thank you. That last post was lengthy and the fact that many of you took the time to read it and comment moves and surprises me in the best way.

You see…, time is the most vaulable resource you have.

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Purple Cauliflower Salad with Cabbage, Cilantro and Lemon Vinaigrette

Purple Cauliflower Salad Caras Kitchen

The color of this salad is so striking to me and elevates the entire dining experience. Heres why:  Aside from being beautiful, the purple cauli offers additional nutrients then the standard white. Its hue is due to the presence of a flavoniod called anthocyanins which have been found to help regulate blood sugar levels, control body weight and potentially lower your risk for cancer. All good things in my book.

This salad has a really nice crunch that is so satisfying yet is no fuss to put together, perfect to make ahead as well since the flavors need time to blend. It is eaten as a main course around my place but it would be perfect served as a side along salmon, baked tofu or poached egg for brunch.

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Sweet Sesame Tofu Sticks with Thai Cabbage Salad {Vegan, Gluten Free}

Sesame tofu cabbage salad

Raise your hand if you are a salad lover! (did anyone raise their hand?) I find it a huge blessing that I actually like to eat vibrant fruits and vegetables. Although, people can agrue that you can change what your body craves by changing the microbial oncology (minute 37) in your gut, its nice to have been born this way.

Seriously, there are nights when all I want to eat is roasted broccoli and I have a creative salad for dinner several nights a week. Something I’ve learned over the years of salad making is that salad dressing can make or break your salad so I have made a conscious effort to start spending more time developing salad dressing from scratch instead of from the jar like I used to. The dressing for this salad has so many wonderful notes in it: a little bite of spiciness from the red pepper, rich nutty warmth from the sesame oil, a touch of sweetness from the maple syrup and a bright tangy kick from the lime juicy. It reminds me of my travels to Thailand and I think you are going to love it!

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