Crunchy, Munchy Cabbage Salad

A simple yet wonderfully colorful crunchy and delicious salad! All the veggies plus the almonds and sesame provide ample fiber, vitamins, anthocyanins, and even a good amount of protein. Cabbages and Kale belong to the Brassica or commonly known as cruciferous vegetables family along with broccoli, cauliflower and others. The benefits of the Brassicas are numerous; they not only provide nutrients but also are anticancer, anti-inflammatory as well as protection from other diseases.

All of the veggies and nut/seeds and dressing maybe prepared ahead and tossed together just before serving; a great one for the weekdays.

The salad maybe prepared with one type of cabbage alone; other veggies maybe added or omitted also. Brussels sprouts, Napa Cabbage, broccoli or cauliflower, etc make great additions. Oil maybe added to the dressing if desired.

4-6 servings

Ingredients:

Dressing:

2-3 Tbsp Apple Cider Vinegar

1-3 tsp Maple syrup, or to taste

Salt and Pepper to taste

Salad:

1/2 Each small Green and Red Cabbages, thinly sliced or coarsely shredded (about 8 cups)

1 Carrot, coarsely shredded

2 Kale leaves, finely sliced

4-5 Scallions/Green Onions, white and green parts, thinly sliced

1/2 cup shelled, cooked, Edamame (optional)

4 Tbsp Almonds, sliced 

1 Tbsp Sesame seeds (preferably black)

1 pinch Red Pepper flakes (optional)

Method:

Combine all the dressing ingredients in a small bowl and whisk well. Taste and adjust the seasonings. Cover and set aside or chill until needed.

Prepare the veggies - remove the tough rib from kale and reserve for another dish; finely slice the leafy parts with a shart knife. Shred the cabbages and carrot.

Combine the all the veggies in a large bowl; if prepared ahead, store in a covered container in the fridge until needed.

Toast the almonds and sesame until fragrant, about 2-3 minutes in a dry skillet; remove from heat. 

Stir in the red pepper if using; the residual heat will toast them just right. If making ahead, cool completely and store in a covered container in the fridge. The nut/seed mixture maybe stored at room temp if it is going to be used up in a couple of days.

Mix the nut mixture into the salad when ready to eat to keep them crunchy.

Toss the salad with the dressing so all the ingredients are coated well with the dressing just before serving. Taste and adjust seasonings and serve.

Enjoy!!