Yesterday I made the first batch of veggie salad in ages . Now that the weather is a little warmer, I'll make this at least once a week. It's healthy, delicious, and versatile - I use it in omelets, stuffed into pita pockets with tuna or thinly sliced chicken, on pizzas. And it's easy to pack for picnics, as well.
I now use the little grape tomatoes thrown in, instead of diced fresh tomatoes, so people who don't like tomatoes can easily pick them out. I also make a variation with low fat cottage cheese, but I leave that out if the weather is really warm, or if I'm serving it to the non-dairy folk.
How to make:
2 cups thinly sliced or shredded fresh cabbage ( I use the Kitchenaid shredder cone)
2 cups thinly sliced, de-stemmed spinach
a handful or two of grape tomatoes, whole or halved
6 scallions, trimmed and sliced thinly
4 tablespoons or more finely chopped parsley
1 cup low fat cottage cheese ( optional)
The dressing:
I find sometimes I need to add a little more olive oil, or more vinegar after the salad is dressed - it depends on the cabbage, I think, which changes from batch to batch.
3 T. red wine or herbal vinegar
4. T. olive oil
1 t. oregano or basil
several turns of the peppermill
kosher or vegetable salt to taste
Toss gently and serve. This also packs well for brown-bag lunches. It should keep well for about 5 days, properly refrigerated.
Enjoy Mother Earth Day!
14 comments:
Mmmmm - I made this sometime last summer after finding it on your site and it is so good! Thanks for the reminder - I'll make it again soon.
Pictures are so pretty!
Hi Barb! I constantly cycle some recipes here - usually because I'm making them for myself and want to nudge folks to try -
I remember reading somewhere that most people constantly make the same 20 recipes! I explore a little more than that, but I do have a few big favorites, and this is one. Happy you enjoyed this!
There is nothing like vegetable salads in spring and summer -- yours looks wonderful!
Thank you, Martha! I get so excited about this salad! I hadn't realized how sweet cabbage is, fresh or lightly simmered for a short time. Great for a group, and obviously, tons of vitamins and fiber. So happy you enjoyed it.
I love salads when it is warm out. I usually eat very light in the Spring and Summer. This is perfect!
A winner! I love cabbage in most any type of green salad.
Maria - I'm with you! Nothing like a fresh veggie salad and maybe a roll in warm weather. And, of course, all those beautiful fresh berries, which I'm eagerly waiting for. Thanks for swinging by!
Hi Kalyn - and a Happy Blog Birthday again, to you! I've come late to fresh cabbage ( having loathed the usual coleslaw) but you are so right - it's sweet, crunchy, delicious!
I'm trying to find you on twitter--how?
Hi Ana - it's with the blogs - under tweeting on twitter - but so far, I only tweet with food bloggers. Is that best for you? If so, will accept.
It sounds so light, fresh, and delicious.
Thanks, Susan! It IS light and refreshing - but also a whiz bang way to make up salad for a week for brownbagging! Tightly closed in individual containers, these salads pretty much last the week -the best way I know to make sure I'm eating well. Delighted you enjoyed!
This sounds wonderful! I got all the ingredients to make it tonight. But, do you put the dressing on, and pack it into lunches? Does this "keep" with the dressing on it, or should I leave it off? Thanks! ~Luna
Luna - this keeps just fine for up to 5 days ( if refrigerated) with the dressing. There's actually very little dressing per salad - so it doesn't get soggy. Enjoy - it is a wonderful salad!
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