janet @ the taste space

Confetti Veggie Salad with Mustard Curry Dressing

In Mains (Vegetarian), Salads on January 17, 2013 at 6:21 AM

Confetti Veggie Salad with Curry Mustard Dressing

Half-way through January.

Have you been affected by the January Joiners?

A congested gym as people begin their journey to health through exercise.

Surprisingly (or not), I haven’t been affected. Same thing happened last year as well.  Nothing really changed. The same regulars keep returning.

I shouldn’t give away my secret: I like going to the gym at 6:30am in part, because it is less busy. Even if I show up late, I can still find a spot at my favourite spinning or weight lifting class. (*except one crazy hard-core gym where the spinning classes are filled by 6am!)

I have been trying to be a bit more punctual for my morning work-outs, but now that I am at the mercy of the transit, things are even less predictable. The benefit of my gym is that there are lots of locations. Last week, I realized I wouldn’t be on time for the 6:30am class, so I detoured to the 7am class at a different location. Arrived 15 minutes early, only to find out the instructor was sick and it was cancelled. Another location had a spinning class that was just starting, so I rushed over and joined in 15 minutes later. Something is better than nothing.

Confetti Veggie Salad with Curry Mustard Dressing

Science says so, too. Combined short routines are as good as longer work-outs. Too long is not as good, though. Leisurely runners outlive the runners who ran twice as much. Moderate-paced runners also lose more weight than those who were more active. As you exercise more, fatigue sets in; hunger reigns.

Since I’ve stopped cycling my crazy commute, my energy levels have improved, my mood is better and my eating is under control. Sounds like I need to work on my balance. More isn’t necessarily better. More exercise, at least.. more rest could be better. 🙂

I’ve noticed an increased interest in my detox salad over the past few weeks. It reminded me how good it was but decided to go for a different twist. This kind of salad is perfect with hard crunchy veggies. Like the veggies leftover from platters. Cauliflower and broccoli always seem to linger behind. Save the veggies! 🙂  Like my Raw Thai Pineapple Parsnip Rice Salad, I use my food processor to chop up cauliflower, broccoli and red pepper into small pieces. Currants add a subtle sweetness. Hemp seeds add fat and protein. And the dressing? A sweet tangy curried mustard concoction. I love how salads like this only improve with a longer marinade. Leftovers, for the win! 😉

Confetti Veggie Salad with Curry Mustard Dressing

This is my submission to this week’s Weekend Herb Blogging, hosted by Simona, and to this week’s Weekend Wellness.

Confetti Veggie Salad with Mustard Curry Dressing
Adapted from Choosing Raw

4 cups cauliflower, washed and coarsely chopped
2 cups broccoli, washed and coarsely chopped
1 small red pepper, seeded and coarsely chopped
1/3 cup dried currants
1/4 cup hemp seeds
1.5 tbsp + 1 tsp apple cider vinegar
3 tsp low-sodium tamari (I used Bragg’s)
2 tsp agave, or your choice of sweetener
1 tbsp stone-ground yellow mustard
1/2 tsp curry powder (I used Penzey’s sweet blend)
1.5 tsp flax oil (or oil of choice)

1. In a food processor fitted with its S-blade, process the cauliflower, broccoli and pepper individually until each has been chopped into rice-sized pieces.

2. Remove from food processor and add to a bowl. Stir in the currants and hemp seeds.

3. In a small bowl, whisk together the apple cider vinegar, tamari, agave, mustard, curry powder and oil. Pour overtop salad and allow to marinate at least an hour if possible. Serve chilled or at room temperature.

Serves 2.

  1. Looks awesome Janet!

    I’m seriously impressed how many different classes you tried to go to before you got in one- I would have given up on the first try! I wish I was more like you 😉

    • Thanks Gabby! It only works out when they are so close together and I know the schedules in my head (since I don’t have a cellphone, haha). I hadn’t been to the Friday morning class in a long time so I was surprised when it was a new, even better instructor. Score! 🙂

  2. Balance… what’s that?! LOL! I need some for sure.

    Love the looks of this salad. I made one like it and called it veggie trail mix… and people were all upset that it wasn’t real trail mix. *sigh*

  3. Yup, we always laugh at the January Joiners at our gym. We give them about until March. Not that we don’t appreciate people wanting to be healthy and exercise, but it’s a bit suspect joining in January. Now someone who joins in June is a different story….

    This salad sounds wonderful, but I feel like I would want something else in it, not so much for flavor or nutrition as texture. I can’t quite figure out what, though. And then it might take away from the chopped aspect and having it be confetti-like. Is there anything else you could suggest that could be in bigger pieces?

    • March is a very noble goal, if you ask me. I feel like the gyms empty out in the summer because more people do outdoor exercise.. which is why I am not there as often in the summer. I bring my gym A-gear in the winter. 🙂

      For the salad, I actually left the red peppers a bit bigger in size so that could work… or perhaps a bigger nut could work. I appreciate what you mean with a variety of textures. In the raw parsnip recipe, I used whole cashews as a bigger element which worked well. I am thinking perhaps pecans could work better here? If you try it, please let me know what you think. 🙂

  4. I definitely agree with your moderation point. I definitely feel better/more in control of my eating when I’m training for a half marathon rather than a full. It’s hard to say no to food when you feel hungry all the time!

    This salad looks delicious and oh so pretty!

  5. This salad sounds great–and easy! It kind of reminds me of the traditional NYC deli chopped salad, although I don’t think I’ve ever seen one with that much cauliflower. 🙂

  6. I kind of love when people blog recipes like ones I’ve made for years but have never thought worthy of/pretty enough to blog. I make salads like this all the time So yummmmmmy! 🙂

  7. I’ve seen cauliflower rice/couscous but I never thought of chopping other vegetables the same way – this looks great!

  8. LOVE how colorful it is but also love how that dressing sounds! I participated with two posts today for Healthy Vegan Friday, too!

  9. hi Janet,
    This salad is so delicious! I’ve been following your blog for a while nows. thanks so much for the great recipes…Wendy in Regina

  10. Great idea to use the veggies left behind. I like the combination of flavors and the dressing! Thank you so much for contributing to Weekend Herb Blogging.

  11. I’m happy to say that you can barely notice the new recruits at my gym. My old gym was waaaay worse and all the classes would be full by the time I got there, which I wasn’t too fussy over. On the bright side it seemed to only last until mid-February and then everything would be back to normal.
    Thanks for linking to that article Janet, it’s quite interesting to read and it makes sense when you think about it. I work out for an hour most days and I would feel slightly guilty when friends would tell me that they worked out 2 hours or ran 18k…now I don’t feel so bad 🙂
    This salad looks lovely, but then again, all the salads you post look lovely. The flavor combination sounds fantastic!

  12. Looks delicious! And I’m happy to have gotten into a healthy new routine without joining a gym. And, as with so much, moderation is usually the key to success…thanks for a great post!

  13. […] struck a chord with me, as I stopped cycling for the winter. More is not always […]

  14. […] added it to tofu chowders, sweet potato hummus, balsamic roasted veggies, kabocha squash flatbread, curried-mustard dressing,  raw pineapple rice and more recently tofu scramble. The trick is not to make everything taste […]

  15. […] Quinoa Falafels with a Cheezy Broccoli Bowl Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing Confetti Veggie Salad with Mustard Curry Dressing Forty Clove Chickpeas and Broccoli Kelp Noodles, Baby Bok Choy, Broccoli and Red Pepper with a […]

  16. […] Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many […]

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: