Thursday, November 20, 2014

A Winter Salad!

Cabbage Kale Salad

I like to eat foods that are in season if possible.  And in the late fall and winter it is hard to find local tomatoes for a salad... So here's a salad that is in season and full of nutrients!  This salad can be chopped up with a knife or put through a food processor to make the pieces smaller and easier to chew.  My kids & husband prefer smaller pieces because otherwise this is a very hearty salad.

As you can see I used a knife to chop up this salad.  The pieces are larger and more chunky.  The kale needs to be chopped otherwise it may turn to a green pulp and I grated the carrots with a cheese grater.

1/3 of a medium sized cabbage equals 2 cups chopped.  That's a lot of cabbage for only 1/3 of the head of cabbage.  The cabbage can be processed with a food processor if smaller pieces are preferred.

3 large stalks of kale (remove stalk) equals 2 cups chopped.  I like to chop the pieces smaller so it is easier to chew and also easier to digest the nutrients.

1 large carrot grated equals 1 cup grated.  It added some pretty color to the salad.

Take the 2 cups of red cabbage, 2 cups of green cabbage, 2 cups of kale, and 1 cup of carrot and mix it all together.  It is so colorful and pretty!

Now for the dressing.  Good salad must have a good compliment of herbs and spices.  I am one for variety when it comes to salad.  I like the oil and vinegar taste or the creamy taste but I do not like either to be too fattening.  So I made two different dressings.

A mustard dressing for my husband... 2 tsp Dijon mustard, 2 tsp white vinegar, 2 tsp soy sauce and mix well.  

Mix 2 TBS of the Dijon mustard dressing with 1 cup of the cabbage kale salad.

Creamy Avocado Dressing.  1/2 c cashews (soaked for 2-4 hours), 1/2 avocado, 1/4 c almond milk (or more depending on consistency), 1 tsp lemon juice, 1/2 tsp salt, 1/2 - 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp nutritional yeast.  Blend well.

I made this pretty thick but it was excellent on the salad.

I used 1/4 c of dressing for 1 cup of the cabbage kale salad.  It could have been more runny but my kids liked it creamy.

Cabbage Kale Salad

2 c red cabbage, chopped (about 1/3 head)
2 c green cabbage, chopped (about 1/3 head)
2 c kale, chopped (3 very large stalks)
1 c carrot, grated (1 large)

Chop vegetables and mix together in a large bowl.

Mustard Dressing

2 tsp Dijon mustard
2 tsp white vinegar
2 tsp soy sauce

Mix well.  Mix 2 TBS of dressing with 1 cup of cabbage kale salad.

Creamy Avocado Dressing

1/2 c cashews (soaked for 2-4 hours)
1/2 avocado
1/4 c almond milk (or more for desired consistency)
1 tsp lemon juice
1/2 tsp salt
1/2 - 1 tsp garlic powder
1/2 tsp onion powder
1 tsp nutritional yeast

Blend well.  Mix 1/4 cup of dressing with 1 cup of cabbage kale salad.


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