a healthy boost + a recipe for winter cabbage and kale salad
I don’t know what the weather has been like where you are, but here it’s been gross; as in arctic temperatures, tons of snow, and ice covering absolutely everything. It’s the kind of weather that inspires an impromptu move to a tropical island {who’s in?}.
It’s also the kind of weather that inspires comfort eating. Sometimes it seems like the only way to stay warm is from the inside out – with nice hot meals, steamy drinks, and tons of gooey homemade cookies. Okay, so that last one doesn’t really keep you warm, but there’s no denying that this time of year is mighty delicious in the cookie department.
You don’t have to give up all of these comforting goodies – it’s important that you survive the winter – but it doesn’t hurt to enjoy a little bit of extra healthy goodness every now and then. This Winter Cabbage & Kale Salad is just the boost of nutrition you’ll need, plus it’s easy to make, and tastes even better the day after you make it.
This salad is tasty and filling, and is perfect for a quick lunch on the go… just make sure you save room for a cookie or two.
Winter Cabbage & Kale Salad
Makes 6-8 servings
Ingredients:
1 small head green cabbage, cored and cut into wedges
5-6 leaves kale, ends removed
1 small red onion, peeled and quartered
2 large carrots
1 navel orange, peeled and cut into small pieces
1 mandarin orange, peeled and cut into small pieces
½ cup dried cranberries
¼ cup hemp hearts
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
Sea salt and black pepper, to taste
Instructions:
1. Using a food processor equipped with a slicing attachment, slice the cabbage, kale, and onion. Replace the slicing attachment with the grating attachment, and grate the carrots {alternately do it all by hand! Slice thinly! Watch your fingers!}.
2. Transfer the vegetables to a large bowl, and add the orange, mandarin, cranberries, and hemp hearts.
3. In a small bowl, whisk the vinegar, oil, lemon juice, and honey. Pour this mixture over top of the salad, and toss to coat. Season with salt and pepper, to taste, and serve.
