Shaved Carrot & Dill Salad

If you’re a fan of anything crunchy than this recipe is for you! Carrots come to life in this colorful salad with a refreshing lemon dressing and crunchy almonds.

Carrot and dill slaw

If you’re a fan of anything crunchy than this recipe is for you! Carrots come to life in this colorful salad with a refreshing lemon dressing and crunchy almonds. This recipe is perfect in a grain bowl, paired with salmon or on a tuna sandwich!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Lemon, Juiced, And Zested
2 Tablespoons Extra Virgin Olive Oil
Salt And Pepper To Taste
3 Carrots, Peeled And Sliced Very Thinly (Use A Mandolin If You Have One)
2 Scallions, Minced
1 Cup Shredded Green Cabbage
½ Cup Slivered Almonds

Directions


  1. In a large bowl, whisk together the lemon zest and juice, olive oil, salt, and pepper.
  2. Add the carrots, scallions, cabbage, and dill and toss to coat in the dress

Miso Slaw

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this isn’t you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw.

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this is not you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Tablespoon White Miso

1 Tablespoon Minced Ginger

2 Tablespoons Soy Sauce

2 Tablespoon Rice Vinegar

1 Teaspoon Chili Garlic Sauce

½ Head Green Cabbage, Sliced Very Thinly Or Shredded In A Food Processor

½ Cup Minced Cilantro

2 Scallions, Minced

2 Tablespoons White Sesame Seeds

Directions

1.     In a large bowl, whisk together the miso, ginger, soy sauce, rice vinegar, and chili garlic sauce until the miso is dissolved. 

2.     Add the cabbage, cilantro, and scallions (reserving some for garnish), and toss to coat fully in the dressing. Garnish with reserved scallions, cilantro, and sesame seeds. 

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner!

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage

Directions

  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges.