I love salads. Yes, I’m quite aware that some people might not believe me when I say this. That’s understandable. In too many instances, salads are a lame side dish or something to be “gotten through” en route to the main meal.
Let’s take a moment, though, to open our minds to the possibilities. Salads can be so creative, so colorful, and satisfying enough to serve as a meal. Plus, they’re so energizing–full of vegetables and whatever other goodies your imagination can invite to the party. I eat a large salad for lunch several times a week. I do this for many reasons–it’s healthy, filling, and, assuming it’s the right kind of salad, the meal can be made ahead and travel well.
Yes, salads can travel well. Today’s salad, for instance, travels like a real champ. With the right kind of container, you can take the Double Cabbage Salad on the road already dressed. In fact, the cabbages are so sturdy that they hold up well to dressing, and even taste better after having soaked in the dressing for awhile. It’s like a bit of marination on-the-go.
My Yoga amiga Renee inspired this dish. She brought her own cabbage salad to a raw food dinner party some mutual friends threw recently. We all raved at the crunch and amazing taste. Once home, I created my own spin on this salad.
Today’s recipe is deliberately imprecise. Feel free to get creative with the ingredients. I sure do! Every time I make this salad, it’s a bit different. Today, for instance, I was out of celery, so I left it out. But I did have red bell pepper on hand, so I tossed in a few pieces for a sweet flavor and gorgeous color. Ok, here we go with a basic template for a Double Cabbage Salad. Feel free, by the way, to post your ideas on what you’d add in the comments section.
Double Cabbage Salad With Tahini Lemon Garlic Dressing
For the Salad:
Equal parts chopped savoy and purple cabbage
1/2 small onion, finely diced
1/2 bell pepper, chopped
1/4 cup walnuts (toasting optional)
Few tablespoons chopped herbs of choice (the salad pictured uses cilantro, parsley)
Optional topping ideas: Avocado chunks (right before serving!), tempeh, fava beans or chickpeas.
Salt and pepper to taste
1. In a large bowl, toss all ingredients together. Season to taste with salt and pepper, if desired.
2. Dress with dressing of choice. Cover tightly to store.
For the Tahini Lemon Garlic Dressing
1/4 cup tahini sauce (if you don’t have, try a nut butter like almond butter)
Juice of one lemon
2 garlic cloves
Salt and pepper to taste
Filtered water to thin dressing if needed.
Directions: Blend all ingredients together in a blender, adding filtered water as needed to thin dressing to desired consistency. Store dressing or use immediately on top of salad of choice.