Thursday, September 18, 2014

Shredded Rainbow Salad with Orange Vinaigrette

Have you ever seen Jaime Oliver's Food Revolution?  I love him and what he does with food.  This salad just screams Jaime Oliver; totally reminds me of him.  I ripped this recipe out of a magazine and I can't remember where it's from, but I absolutely love it.  It's just what I like in a salad.  Bright, colorful and very flavorful! My girls like cabbage.  I don't know if that's weird or not.  Of all the veggies they DON'T eat, they choose to like cabbage...whatever.  The first time I made this salad, my 2 year old asked to share it with me.  At first I thought she was going to take one bite and spit it out but she kept asking for more...she really liked it!  I was so surprised, but definitely happy at least one of my children is taking after my love of salads. 

This salad is great really any time of year as most of the veg is hearty and you can get it year-round.  Cabbage salads are high up there on my favorite salads list.  I think it has to do with that crispy-crunch.  And I especially like it with cilantro. The citrus dressing is the perfect pairing for this salad.  It's light and slightly sweet from the orange and just brings out all the different flavors.

Shredded Rainbow Salad
1/2 head red cabbage
2 beets, peeled (raw)
2 large carrots, peeled
2 apples, cored and peeled (if desired)
1/2 bunch of cilantro, chopped
3-4 large kale leaves, chopped

To shred veggies, you can either use a food processor, with a shredder blade, or a regular cheese grater will work too.   Shred apple first and toss in with a couple spoonfuls of the vinaigrette (below) to keep from browning. Set aside.  Shred the carrots, cabbage and beets.  Make sure you saves the beet for last or everything will turn purple!

Toss veggies in a bowl with chopped cilantro and kale.  If you want to keep the apple from being colored by the beet juice, divide out salad portions and place a bit of shredded apple on top of each portion.  Otherwise, you can toss the apple right in with the rest. Serve with orange vinaigrette.

Orange Vinaigrette
Zest and juice of 1 orange
2 tablespoons rice wine vinegar
1/4-1/3cup olive oil
1/2 teaspoon dijon mustard
Pinch if salt and pepper, to taste

Whisk together and store in the fridge, in a jar with a tight fitting lid; I like to use half pint mason jars with the plastic lids.

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