And we’re off!
Rob and I packed up all our things and are currently en route, road trip-style, to Houston. I have a few travel-themed recipes this week, as we drive across the country (down the country would be more accurate). 3000 km (over 1800mi). We have a lot of ground to cover.
I made a few travel snacks to bring with me (will be sharing throughout the next few weeks), and while I have tracked down a vegan restaurant in each city for dinner, I plan on eating simple meals throughout the day.
I brainstormed before I left. What can I easily find at grocery stores? What would pack well? For some reason, I kept returning to salads with avocado and lemon. Easy, peasy. Throw in some nuts/seeds, cooked beans or tofu as an easy protein. And then I decided sauerkraut would be a wonderful addition, too.
Not wanting to simplify my meals too soon, I knew I didn’t want to wait to try out an avocado and sauerkraut salad. With my current kitchen a few weeks ago, I had the liberty of making a more complex salad dressing, so I ran with it. A creamy miso dressing with a zip from ginger and the tang from apple cider vinegar. That creaminess? Not nuts: nutritional yeast. I imagine avocado would be nice pureed into the dressing as well, but I left it in chunks for the salad. Paired with the salty sauerkraut and crunchy sunflower seeds, this was delicious.
What are your favourite easy travel-friendly meals?
This is my submission to Deb for this week’s Souper Sundays and to this week’s Raw Food Thursdays.
Avocado and Sauerkraut Salad with a Creamy Miso-Ginger Dressing
Adapted from Ani’s 15-Day Fat Blast
1 cup sauerkraut (I am partial to Bubbie’s sauerkraut)
1 avocado
2 tbsp sunflower seeds (or nuts/seeds of choice)
mixed greens (or greens of choice)
1 tsp oil (I used Vega’s antioxidant EFA oil blend)
1 tbsp apple cider vinegar
1 tbsp white miso
1/4-1/2 tsp grated ginger, or to taste
1 tsp Braggs or low-sodium soy sauce
1 tsp nutritional yeast
1. Make your dressing by whisking oil, vinegar, miso, ginger, Braggs/soy sauce and nutritional yeast together. Mine was pretty thick, so thin it to your desired consistency. I liked mine goopy.
2. Assemble with greens, sauerkraut, avocado and sunflower seeds. Dollop with dressing.
Serves 2.
the taste space 
Safe travels!!! I’m so excited you’re stopping through my town. 🙂
Houston! I never visited there when I was in Texas. Also good call with the sauerkraut, I’m not sure if it’s my Ukrainian heritage but I could eat that stuff daily…and pretty much do, ha ha. In the future when I travel, I’m going to be more adventurous like this – in the past it’s been sammiches, homemade larabars, hummus and veggies. Happy road tripping!
This is so unique with the sauerkraut! Can’t believe you are still blogging in the midst of a major move. We actually would understand if you need to go on hiatus for a few weeks…
USA! USA!
The American craziness is making my head spin!
BTW, where are you these days? Will you be visiting us in Houston? 🙂
Happy move! I hope everything goes well on your trip south. 🙂 Sauerkraut on a salad? I would never have thought. Must try!
Looks delicious. Definitely going to give this a try soon 🙂
Thank you for kind comment, Amzie. If you try it, please let me know how you like it. 🙂
Good luck for your trip! Sounds super exciting and hopefully you’ll find some good food en route 🙂
Salad looks great, believe it or not I’ve never tried sauerkraut! I’m sure I’d love it though.
happy travels – you sound very organised – love the sound of this because I think this is the first time I have seen sauerkraut in a salad – that has opened up my horizons! I think baked beans are my easiest travel food – or sushi or a packet of crackers with some hummus and vegies (hmm sounds like lunches here)
Hey Johanna, Those sound like ultimate decadent travel foods! I find nori gets a bit soggy if left for more than a day but I love the idea of baked beans… because if hummus is a travel food (it always is packed), baked beans should be too! 🙂
You sound so organised with your food planning – I’m sure you’ll be grateful when the travel starts! This looks great and like Johanna above I’ve never heard of sauekraut in a salad before. Intriguing 🙂
I wouldn’t have thought of avocado and sauerkraut together in a salad but I can see how that works and the dressing sounds delicious. Thanks for sharing it with Souper Sundays and participating even while traveling! 😉
Avocado and sauerkraut are 2 of my favourite salad ingredients! Totally a go-to for me too 🙂
Booyah! 🙂
I love that we’re living parallel lives with our moves. Road tripping for 2 days was challenging, but we planned our meal stops at Whole Foods salad bars! It was perfect! Now we’re staying with family, all possessions in a storage unit awaiting our new home. What an adventure, right?
Yes, this is a wonderful adventure. We waited 4 days for our storage pod to catch up with us. Gah! We have enjoyed Trader Joes and Whole Foods a lot these past few weeks! 🙂
[…] used Janet’s recipe for my maiden sauerkraut voyage. I know I love salads, so if the sauerkraut failed to please me at […]
Eating this right now! I had arugula and I wanted to eat sauerkraut, while googling I found your recipe. Luckily I had all the ingredients and it was super simple. I found the dressing a bit too tangy, would more nutritional yeast have helped? Anyway, good, healthy recipe thay satisfies those cravings!
I think more nooch could have balanced the tang, or less vinegar, perhaps. I tend to like strong dressings, but use them in moderation. Thank you for returning to let me know how you liked it. 🙂