A favorite from the 2018 Menu for Change potluck party recipe book. It was submitted by Kira Baum, ND EAMP from Nature Plunge. Quick, simple, healthy, delicious!
Ingredients:
- 1 cauliflower head, chopped finely
- 2 scallions, chopped
- 1/2 C raisins
- 8 dates, pitted and chopped
- 3 stalks celery, diced
- 1/2 C roasted, unsalted peanuts
- 2 Tbsp apple cider vinegar
- 1 tsp whole grain mustard
- salt and pepper to taste
- Fresh mint, thinly sliced (or basil or cilantro)
- 1 tsp cumin seeds
- 3 Tbsp EVOO
- 1 onion, thinly chopped
Directions:
Combine all ingredients except the last three. Heat EVOO over medium heat. When shimmering, add cumin seeds and fry for 30 seconds until fragrant. Add onion and turn down heat. Caramelize onions with cumin (about 10 minutes). Add to the salad. Note: this salad is even better if you let it marinate overnight.
