Carrots, Cashews, and Cannellinis

I'm so grateful for the fresh carrots our local farms are providing. I put together this simple salad with them that is warming (thank you, ginger!), even though it requires no cooking.

Ingredients
4 teaspoons Extra Virgin Olive Oil
2 teaspoons Tamari Soy Sauce
~2 teaspoons freshly grated ginger (how warm do you want it?)
juice of 1/2 lemon
sea salt to taste
2-3 medium carrots, washed and grated
1 15 oz. can Cannellini beans, drained and rinsed
1-2 leaves fresh greens (I used Swiss Chard), washed and finely chopped
1 cup raw cashews

Directions

1. Combine first 5 ingredients in jar with tight fitting lid and shake it up. Taste and adjust seasonings. Shake again and set aside.
2. Combine carrots, beans, and greens in medium size bowl. Toss.
3. Test dressing again and adjust to taste.
4. Pour over salad and toss to coat.
5. Add cashews just before serving.
6. Enjoy!

Cabbage, Carrot, and Cashew Slaw

Simple slaw that is warming this time of year.
This makes about 4 servings.

Ingredients
Juice of half a lemon (5-6 teaspoons)
3 teaspoons soy sauce
6-7 teaspoons olive oil
2-3 teaspoons freshly grated ginger
sea salt to taste
1/2 head fresh cabbage, shredded
2-3 medium carrots, washed and shredded
1 cup raw cashews, coarsely chopped
handful of fresh cilantro, coarsely chopped

Directions

1. Mix first five ingredients together in a jar with tight fitting lid. Shake vigorously. Set aside.
2. Combine remaining ingredients in medium size bowl.
3. Shake dressing. Taste. Adjust seasoning as needed.
4. Shake dressing one last time before pouring over slaw.
5. Toss to coat evenly.
6. Enjoy!