Ever wonder what to do with leftover cranberry sauce? Try this! It's tangy, refreshing, and breaks you out of the standard holiday mode.
3 cups fresh green beans
2 cups savoy cabbage, chopped
7 radishes, sliced
1/2 red pepper, sliced into thick matchsticks
1 green onion, sliced
In a medium saucepan, bring 4 cups water to boil. Add in green beans and turn heat off. Let the green beans sit until the color brightens, then transfer them to either an ice bath or a colander in the sink with cold running water to stop the cooking process.
Once cooled, add green beans to a large bowl, along with the other veggies. Set aside.
1/2 cup Ginger-Lime Cranberry Sauce
4 Tbsp. water
2 Tbsp. cold pressed olive oil
2 Tbsp. cold pressed flax oil
1 tsp. desiccated coconut
1 tsp. raw apple cider vinegar
1 tsp. xylitol
Juice of one lime
In a medium-sized bowl, add all ingredients and whisk until emulsified. Pour into your salad bowl, and toss until coated. Serve! :)