Crunchy + sweet go together like PB + J. Am I right? So when I saw a recipe for Rainbow Cabbage Salad over at Oh She Glows, of course I had to try my own version. So, today I ran to the supermarket to pick up a few things in order to execute this lovely dish.
- 1 small head of purple cabbage (aprox. 6 cups, chopped)
- 1 large carrot, grated
- 3 stalks of celery, diced
- 1 red pepper, thinly sliced
- 2 handfuls of fresh parsley (or herb of choice)
- 1 large apple, thinly sliced
- 4 TBSP. pine nuts
Most cabbage slaw recipes pair the salad with tahini dressing, however, because I didn't have any tahini on-hand I chose to use a lighter dressing. The fact that I don't even know what tahini is might also have something to do with it. I'll work on that for next time…
- the juice of 1 orange
- 3 TBSP olive oil
- 2 TBSP apple cider vinegar
- freshly grated ginger, to taste
- salt + peppa
This recipe will make enough for 4 servings and there's no cooking involved! Just a lot of slicing and dicing. After you chop up all your ingredients, toss them in a bowl, drizzle dressing on top and taste the rainbow! I really like the crunch of this salad by itself, however, when making it a meal I topped it with 5oz of drained tuna. Sweet, tangy, crunchy and filling. Everybody wins.
Eat well. Live well. Be well.