Healthy With a Side of Happy: A Cookbook We Can't Wait to Cook From

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Healthy With a Side of Happy: A Cookbook We Can't Wait to Cook From

Spring Cafe has long been one of our favorite restaurants in Aspen. It's the kind of place we find ourselves returning to again and again for colorful, nourishing food that leaves you feeling energized and satisfied. The philosophy behind the menu feels very aligned with what we believe at Tuesday Foods: lots of plants, wholesome ingredients, and food that supports your health without sacrificing flavor.

That's why we were so excited to get our hands on Healthy With a Side of Happy, the beautiful new cookbook from Spring Cafe founder Sabrina Rudin. The book is packed with the wholesome, vibrant recipes that made Spring Cafe a beloved part of the Aspen community, and it feels right at home on our kitchen counter.

As a team of chefs that spend our days creating plant-forward meals at Tuesday Foods, we love discovering recipes that celebrate vegetables in creative and delicious ways. One of our favorites from the book is Sabrina's Crunchy Cabbage Slaw.

We LOVE a vibrant slaw salad around here! Why? Because when you eat it, your body will thank you. It's packed with colorful vegetables, loaded with fiber, rich in nutrients, and delivers that perfect combination of crunch, freshness, and satisfaction. The creamy sesame vinaigrette ties everything together and makes it nearly impossible to stop eating.

It's the kind of salad that works equally well as a healthy lunch, a light dinner, or a side dish for a summer gathering.

Crunchy Cabbage Slaw from Healthy With A Side of Happy

  • 1/2 head green cabbage, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • 1/2 cup minced fresh chives
  • 1 carrot, grated
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • Juice of 2 limes
  • 1/2 teaspoon fine sea salt

Directions:

  1. In a large bowl, combine the green and red cabbage and toss until evenly distributed. Add the chives and carrot. Using your hands, gently toss and massage the vegetables together until they begin to soften, release some of their moisture, and break down slightly. This should take about 2 to 3 minutes and may cause the colors to blend a bit.
  2. In a small bowl, whisk together the olive oil, vinegar, lime juice, and salt. Pour the dressing over the slaw and toss until the vegetables are evenly coated. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

 

Congratulations to Sabrina on the launch of Healthy With a Side of Happy. We're having so much fun cooking our way through the book and love seeing some of our favorite Spring Cafe recipes beautifully captured in its pages.

If this Crunchy Cabbage Slaw is any indication, we're in for a very happy summer of cooking and eating!