Every night seems like an adventure in our kitchen since we started the ALCAT diet. We are doing a 4 day rotation diet and some of the days are easier than others. Day 3 is my least favorite and most difficult when it comes to snacking. Day 4 has also been a bit of a challenge as well though I can always fall back on hummus and falafel. Actually, day 4 has become easier ever since we found Humbles Hummus Chips.
They are really delicious and are great dipped in hummus. If you have not tried them yet, I strongly urge you to buy a bag and dig in. Anyway, back to my day 4 dilemma in the kitchen. I am always looking for something new to make. I recently posted about the buckwheat crepes that I made. They were pretty easy and delicious. I had eaten them stuffed with hummus and lettuce and thought there must be more that I can do with them.
When I lived in Seattle, there was this very authentic mexican restaurant that made fish burritos. They were the best. I decided to give it a try. The burritos in Seattle were mainly fish and cabbage so I thought about this great summer salad that I make with cabbage, mint and lemon.
I embellished it a little bit with carrots but it is still a very refreshing and an “eye” appealing salad for any occasion!
Green Cabbage and Mint Salad
1 Small green cabbage, thinly sliced
1 Small carrot, grated
8 Fresh mint Leaves, chopped (dried is ok, fresh is better)
4 Tbs. lemon juice (preferably fresh squeezed but bottled is ok)
2 Tbs. Olive oil
Salt to taste
In a large bowl, combine the cabbage, carrot, and mint. In a small bowl, mix the lemon juice, olive oil and salt. Pour the dressing over the cabbage and toss. Chill for several hours before serving.
I decided a nice light white fish would probably work best so I baked up some haddock with a little lemon and then assembled my fish taco…
It was that simple. You could easily substitute tofu, tempeh or even seitan for the fish and I think it would be just as delicious. It was a nice diversion from our usual hummus and falafel. Enjoy!
