Herb Salad

I like to make this salad when I pretty much have no idea what I’m doing with my life, but know that I want something healthy in my fridge that will keep for like 5 days and is versatile enough to add to most meals. It’s kind of like this blog – the main driving impetus behind it is ennui and hopeful creativity. Followed by sloth.

What started out as my mom’s Beet + Carrot Salad has become a salad with a renewed focus. Beets and carrots can be substituted with other hard vegetables (kale and cabbage come to mind). The strong flavours from the ginger, garlic, fresh herbs, and apple cider vinegar are the backbone, which improves (and mellows) over time in the fridge. Really great over fresh greens or on its own.

For the Dressing, whisk in a large bowl:

1 tbsp apple cider vinegar

3 tbsp olive oil

1 small clove of garlic, diced

½ thumb of ginger, grated

Salt, pepper, and cayenne to taste

At least two of the following: parsley, cilantro, dill, basil, chives or sweet onion. Minced.


Grate one beet and four carrots. Or finely chopped kale, or savoy cabbage. Or all carrot. Whatever, figure it out.  Add to the dressing; toss.

Optional additions: a squeeze of lemon juice, some hemp hearts, raisins, jalapeno (actually really nice minus the seeds!)

I recommend letting it chill for a while, as I said to let it all mellow. There’s raw garlic in there, man. I’ve been told that that shit’s cray, but it’s all cool, man! Just let it chill.