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With winter here I’ve had a harder time with getting raw food into the family. We do eat quite a bit of lacto-fermented items from all of the experiments I’ve done recently but we haven’t been eating any salad type items. I found a great deal on organic carrots last time I shopped so decided to use those as the base for a salad along with (organic) apples. The dressing has a little ginger in it and is the perfect compliment.

Dressing

1/2 cup (homemade) mayonnaise
1/2 cup cultured buttermilk
teaspoon grated ginger
1/4 to 1/2 clove finely minced garlic (we go easy on the garlic)
sea salt and pepper to taste
1-3 Tablespoons kombucha

Mix mayo, buttermilk, ginger and garlic. Add salt and pepper. Add in the kombucha to make a thin dressing.

Salad

4 carrots- peeled and grated
4 apples- cut in bite size pieces (I used two Gala and two Granny Smiths)
Sprouts (I used radish)

Mix together the carrots and the apples. Toss with the dressing. Put in the refrigerator and allow to set for at least one hour so the flavors can meld. Plate and top with sprouts.

This salad was a hit with the entire family. Even Angel who is a hard sell said it was ‘weird’ but good.

Do you have a favorite ‘winter’ salad?

 

This post is a contribution to Real Food Wednesday hosted this week by Kelly the Kitchen Kop.
This post is a contribution to The Weekend Gourmet Blog Carnival at Harke is Online!

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