Shredded Squash Salad

Dinners have been crazy lately. On any given day, I can hardly remember what I ate the night before. I don't know if we've just been busy or what. But last night I decided to make an effort to get in some good veggies.

For my entree, I made white beans and kale (without the couscous). And for a side, I made a raw squash salad that turned out really well!

Shredded Squash Salad with Orange Cumin Dressing

(serves 2 as a side)

Ingredients

for the salad

• 1 small yellow squash
• 2 small carrots
• handful of cilantro, minced
• 1/4 c sliced or slivered almonds

for the dressing (makes 2 batches)

• juice of 1 orange (about 1/2 c)
• 1 Tbs apple cider (or other) vinegar
• 1 Tbs olive oil
• 1/4 tsp cumin
• 1/4 tsp ground ginger
• salt & pepper, to taste

Directions

1. As long as they are washed thoroughly, there is no need to peel the squash or carrots. Quarter the squash length-wise, and remove the seeds.
2. Using a handheld grater, a food processor with grating blade, or a mandolin slicer with a grating/matchsticking blade, grate the squash and carrots into a medium bowl. Add the minced cilantro and the almonds
3. Combine dressing ingredients in a small dish and mix thoroughly. Add about half of the dressing to the vegetables and toss to combine. Add more dressing, if desired.

So easy, so simple, and so delicious!