I’ve been awake for more than 24 hours. This happens to me much more than I would like to admit. I should say that staying up this long was worth it for the learning, the smooth birth, or even today’s surprisingly productive study session. But really, who am I fooling. The past 24 hours of sleep-woozy were actually worth it for discovering this salad. It will get me through this winter. Make it. It’s simple. It is a gift for you from the chaos that is my refrigerator. Eat it with curry and some nice beer. If you are feeling very deluxe, wrap yourself in a wool blanket, sit on the balcony, and put your feet up. Don’t think about your list of things to do. Instead, watch birds in the garry oaks. Plan a hike. Ponder what you will do when you don’t have to be awake this long. I chose beach trails and mexico, but the content of your pleasurable-slow-fall-afternoon daydreaming is all up to you. Apparently solace is that easy. All it took was five minutes of chopping (and a small pile of minted beets).
1/4 red and green cabbage
1 large or 2 mini Beets
1 Peach (or pear, or apple)
1 Small Handful of Pumpkin Seeds
Handful of Mint, chopped loosely.
1/2 cup plain yoghurt
Juice of a lime
If needed, apple-cider vinegar (1 tsp did me fine).
1. Thinly shred your cabbage and grate your beets into a bowl.
2. Thinly slice peach and add to the salad bowl. I bet pear, or grated apple would be just as delicious in the winter.
3. Make your dressing by combining the yoghurt, lime juice, honey, and cider vinegar.
4. Add the loosely chopped mint, mix well, and serve with something spicy.