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One of Sarah Britton's delectable salad shots. 

It's spring! We made it through the winter—that feat alone is worthy of huge celebration, but the impending lightness of being (and meals) that is just around the corner has us really whooping it up.

We thought we'd celebrate the arrival of spring with a delicious salad that packs in flavor and beauty at the table, so naturally we tapped our latest food obsession, Sarah Britton's Naturally Nourished cookbook. The ultimate portal to healthy, yummy meals that come together with zero drama, this cookbook is our everything, and we know that it will be the go-to food bible for this spring and summer. The recipe below spins coleslaw into a surprisingly virtuous direction with some suprising ingredients (quinoa and coconut!), without sacrificing an ounce of flavor. Grilling season is almost here, and this side is the ultimate partner. 



Spring Salad




½ cup / 85g quinoa, soaked if possible

Scant 1 cup / 250ml water

¼ teaspoon fine sea salt


½ cup / 125ml tahini

¼ cup / 60ml freshly squeezed lime juice

2 tablespoons cold-pressed olive oil

1 tablespoon pure maple syrup

¾ cup / 185ml water

Pinch of sea salt, plus more as needed

1 packed cup / 25g fresh mint leaves


2 packed cups / 130g shredded red cabbage

2 packed cups / 130g shredded green cabbage

2 packed cups / 120g shredded kale

3 medium carrots, julienned

1 red bell pepper (stem, seeds, and ribs removed), julienned

¼ cup / 60ml freshly

squeezed lemon juice

1 tablespoon cold-pressed olive oil

¼ teaspoon fine sea salt

1 cup / 100g unsweetened desiccated coconut

1. Make the quinoa: Rinse the quinoa well. In a small saucepan, combine the quinoa, water, and salt. Bring to a boil, reduce the heat to low, and cook, covered, until all the water has been absorbed and the quinoa grains are tender, about 20 minutes. Fluff with a fork.

2. Meanwhile, make the dressing: In a blender, combine the tahini, lime juice, olive oil, maple syrup, water, salt, and mint leaves; blend on high until smooth and creamy. Season with more salt as needed. Set aside.

3. In a large bowl, combine the cabbages, kale, carrots, and bell pepper.

4. In a small bowl, whisk the lemon juice, olive oil, and salt together and pour over the vegetables. Toss well and lightly massage the liquid into the kale and cabbage , then let marinate for 5 to 10 minutes.

5. Preheat a dry skillet over medium heat. When hot, toast the coconut, stirring often, until golden brown and fragrant, 2 to 3 minutes. Immediately remove the pan from the heat and set it aside.

6. Finish the salad: Add the quinoa and coconut to the vegetable bowl. Toss well to combine. When ready to serve, dish out portions and allow guests to pour the dressing on their salads.