There are 5 people in my IT team at work and happy Monday to me – 3 of them called in sick while the 4th had to leave early! Apparently there’s a nasty flu-like thing infecting our department and I spent most of the day juggling 43 tasks at once. The good thing is that time flew by fast, before I knew it the day was over. But the day fried me and I was drawing blanks on what to do for dinner when I got home – enter the huge salad. I flipped through my raw recipe books for a new dressing to try and landed on the Notmayo dressing recipe from The Raw Gourmet.
It intrigued me because it’s loaded with cashews, an indulgence I was ready for after yesterday’s long run and today’s stress. But instead of juicing a lemon, it called for a peeled and chopped lemon, which was a new experience. Other ingredients included dulse flakes, minced onion, chopped red pepper, oregano and paprika. I just had to try the crazy flavor combo. All the ingredients were easy enough to through into the Vita-Mix, even though I cheated not soaking the cashews first.
And the end result looked very creamy and rich, perfect for the shredded jicama salad I was throwing together.
And adding this odd mutant carrot too.
Mmmm, lots of creamy salad goodness. My Oxo Julienne peeler is fun to use on jicama turning it into a crispy, slaw-like texture. And one medium jicama filled a large bowl with shreds making this more like a 6-serving salad.
I also added sauerkraut to the salad and it’s flavor was complimented nicely by the rich and savory dressing. The dressing itself was like a savory mayo/aioli with a slight spicy garlic, peppery punch. It also coated the salad beautifully.
Any good office prank recommendations I can torment my co-workers with if they’re still gone tomorrow? :-P
Also, don’t forget to enter my CSN giveaway if you haven’t yet.