Salad Alley #2: Summer Slaw

Raw foods are rich in enzymes. Enzymes are needed for the digestive system to work. They are necessary to break down food particles so they can be utilized for energy. The human body makes approximately 22 different digestive enzymes which are capable of digesting carbohydrates, protein and fats. (Source: Quote from Internet)

There are three main types of digestive enzymes:

  • Proteases: Break down protein into small peptides and amino acids
  • Lipases: Break down fat into three fatty acids plus a glycerol molecule
  • Amylases: Break down carbs like starch into simple sugars

When you eat fresh salads, the digestive enzymes are intact, which means foods can be digested more naturally. One of the naturopaths I met at a vegetarian conference suggested that people eat salad first to get the enzymes going to help digest the cooked foods. So this salad might be a good start to your lunch or dinner.


(This photo is the slaw before I added the dressing to enable you to see it better.)

Summer Slaw

Utensils: Grater or food processor, mixing bowl, cutting board and knife, serving bowl
Prep. Time: 15 minutes
Cook. Time: None
Categories: Vegan, Sugar Free, Gluten Free, Paleo/Veg*

*(I am moving to a more Paleo diet without meat, because Paleo has 75% plant-based foods that exclude dairy, grains & beans)


One cup grated veggies: yellow summer squash (green) zucchini, carrots, radishes
(or other veggies of your choice, preferably organic)

2-3 scallions, washed & sliced thinly

1 celery stalk, washed & sliced thinly

1 pickle (dill) diced (optional) [I use Bubbies made naturally without vinegar)

3-4 olives  (optional), sliced

Organic lettuce of choice (I used butter lettuce)

(Black) sesame seeds

Sprouts (optional)


Dressing: (or feel free to use your own dressing)

¼ -1/2 ripe avocado

½-1 tsp. mustard (deli style)

Salt & pepper to taste

1 slice ginger

Salt & pepper to taste

¼ cup water  (or more for desired pourability)


  1. Wash and grate your colorful vegetables of choice to equal about one cup. Place in mixing bowl.
  2. Add scallions, celery, and if using, pickles and olives. (I use green Castlevetrano olives that are ripe even though they are green,)
  3. Puree dressing ingredients in blender, adding more water if needed to make a pourable dressing or use your own dressing (ex. mayonnaise)
  4. Wash and dry organic lettuce leaves of your choice and place in bowl or on a plate with lettuce spread over surface.  Spoon dressing over he slaw and toss with my dressing or yours. Sprinkle with (black) sesame seeds and top with sprouts.




Early Spring Salad

My friend and her husband are planting their first garden and I am envious. I have a herbal garden on our patio every summer, but it cannot compare to digging in the ground and raising veggies. When they asked for our advice, we were glad to share, since both my husband and I loved to garden when we owned homes. I suggested square foot gardening, that is, planting only four of each plant in one square foot and when they ripen, put in four other plants throughout the summer and fall. My husband recommended adding deep bed gardening, which is digging down about one foot to mix the soil so it does not compact during growing. (Google both for more info.)


When they asked us what to plant first, we both suggested lettuces, spinach, radishes, and scallions as early plants and when I created my own early spring salad I used some of these ingredients. Here is a sample recipe that you can add or subtract ingredients depending on what is available at farmers’ markets or green grocers. Enjoy the fresh taste of early spring greens!



Utensils: Cutting board and knife, mixing bowl, serving bowl
Prep. Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, No Added Sugar

Ingredients (No specific amountsOrganic when possible)

Red tipped Romaine lettuce or other of your choice
Spinach or baby kale
Radishes (Try watermelon radishes when available)
Mixed sprouts (I grow clover, radish, mustard, broccoli, and alfalfa together)
Leeks or scallions, chopped
Optional: Slivers of fennel

Lemon juice and olive oil
Salt & Pepper to taste or herbs of your choice


1. Wash greens well and spin or towel dry. Tear into bite-sized pieces. Place in bowl.
2. Slice radishes thinly and add to bowl. (I used fennel for this picture because I had not yet gone to Mom’s Organic for watermelon radishes.)
3. Add salt & pepper and/or herbs to taste
4. Toss with olive oil and lemon.
5. Garnish with sprouts right before serving.

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