This recipe comes from Douglas McNish. Through cooking, writing, and educating, Douglas teaches us how to take plant based cuisine to new heights!
A few words from Douglas: I love the simplicity of combining common ingredients to create a hearty, healthy dish that can be enjoyed as a snack or as a main course. For the following recipe, I prefer to use organic sea salt. This type of salt is classified as a whole food and is said to contain many trace minerals. If salt intake is something you are concerned about, feel free to use less than called for or omit it completely.
Shred-Me-Up Slaw (makes 1 main course, or 2 side salads)
What you need:
1⁄2 cup shredded carrot 125 mL
1⁄2 cup shredded beet 125 mL
1⁄2 cup finely sliced kale 125 mL
1⁄4 cup shredded squash 60 mL
3 tbsp fresh lemon juice 45 mL
1⁄2 tsp fine sea salt 2 mL
What to do:
In a bowl, toss together carrot, beet, kale and squash. Add lemon juice and salt. Toss well. Set aside for 10 minutes, until softened. Serve immediately or transfer to an airtight container and refrigerate for up to 2 days.
About Douglas McNish:
Cooking since the age of 15 Douglas McNish fell in love with the kitchen instantaneously. He felt a deep and sincere love for all things food related. Camaraderie, hard work, attention to detail and the constant creativity were all factors in drawing him to continue his goals and move on to Chef School.
After attending George Brown Culinary Chef Program, Douglas took an apprenticeship and continued to hone his skills learning the inner workings of a busy professional kitchen.
After working for Toronto’s best chefs in some of the most challenging atmospheres he found that he needed to make a change. Not realizing then how much food is a factor in all aspects of life, he found himself overweight and unhappy. It was at this point that he watched an undercover video from PETA (people for the ethical treatment of animals) that his life would change forever. After witnessing such atrocities he made a choice to become vegetarian.
Over the course of the next 6 months (while working on a grill in a steakhouse) Douglas began to transform his diet and his life forever. Slowly weight began to peel off and he began to feel a lightness he never experienced before. By taking what he already knew from his years of culinary training he began to relearn how to prepare food in a healthier light. Pairing this with a deep concern for the planet and the welfare of all its inhabitants the next most logical step was to become vegan.
Since then Douglas has taken healthy, organic, plant based cuisine to a whole new level. Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible. Douglas lives in Toronto, ON.
Raw, Quick & Delicious is his second book. Eat Raw, Eat Well was his first.
This post is part of the HH “Recipes We Love From People We Love” series, featuring recipes to make with local, seasonal produce