Tag Archives: Cabbage

Eat Your Colors: Kale, Carrot and Cabbage Salad

kale salad

Salads are one of my favorite things to make in the kitchen. First, there’s the obvious gratification of feeling healthy after eating a salad (which for some odd reason doesn’t happen after I eat cream puffs or chocolate mousse). The second reason I love making salads is that it’s an easy, low-risk way to be creative in the kitchen. When you’re baking, you can’t exactly say, Hmm, how about I throw in a few more eggs or some extra whole wheat flour? With salads, throwing in a little bit of this and that is the name of the game.

Get me some leafy greens

Another plus with making salads is that you get to play the part of artist, where color, shape and texture come from ordinary foods. Just check out the colors in this salad—the vibrant hues of purple and orange juxtaposed against a backdrop of green are positively fun and playful. And that’s only considering the salad’s visual appeal. Take a bite and your taste buds will confirm what your eyes suspected: There’s a whole lot of delicious going on between the crunchy cabbage, tart lime, piquant pepper, creamy avocado, sweet orange, and salty pepitas. (I do love me some adjectives!)

eat your colors

And let’s not forget the kale, the very foundation upon which this salad rests. Kale is my go-to antidote for any Quick! Get me some leafy greens! moments. I don’t mind eating raw kale, as in this other salad, but I know some people find kale’s texture a little tough to handle in a raw salad. Enter mixed baby kales, the newest member of the organic, boxed, pre-washed salad greens family. Baby kale is tender and kind of cute, a mini-me version of hearty Dino Kale and Curly Kale, and I’m convinced it will appease—nay, win over—the raw kale opposition party. With that I say, welcome to the salad bowl, baby kale!

This recipe was inspired by the Rainbow Kale Slaw and Kale, Carrot and Avocado Salad from the Whole Foods Recipes app.

Serves 2 (or one very hungry salad eater)


3 cups mixed baby kale
2 cups shredded red cabbage
1 carrot, shredded
1 green onion, thinly sliced
1 handful cilantro, chopped
1 orange, sectioned and cut into chunks
1 lime, juiced
1”-piece of serrano pepper, finely chopped
1 tablespoon extra virgin olive oil
freshly ground black pepper
1 avocado
a handful of pepitas (roasted, hulled pumpkin seeds), to garnish

Make the Kale, Carrot and Cabbage Salad

Combine the kale, cabbage, carrot, green onion, cilantro, and orange chunks in a very large salad bowl. If you use a bowl that is bigger than you need, it’s easier to toss the salad and incorporate the dressing.

In a small bowl, whisk together the lime juice, olive oil, serrano pepper and salt and pepper to taste. Cut the avocado in half, remove the seed, and slice the flesh into cubes. (This video demonstrates how to cut an avocado.) Add the cubed avocado to the bowl and thoroughly coat with the dressing, which will prevent the avocado from browning. Pour the dressing and avocado over the salad greens. Using salad tongs, toss the salad to fully coat the leaves with dressing. Garnish with pepitas and serve immediately.

Corn, Cabbage and Cucumber Salad

Corn Cabbage and Cucumber Salad

Whenever I return home from vacation, there is nothing I crave more than raw vegetables. Thankfully, the huge pile of mail we came home to contained two cooking magazines full of veggie inspiration: Everyday Food and Whole Living.

This Corn, Cabbage and Cucumber Salad is a riff on the Tricolor Salad from Everyday Food (July/August 2011, p 96). In the original recipe, the purple color is provided by Radicchio rather than red cabbage as in my salad. When I was scanning the produce section at the market for Radicchio, my eyes landed on a solitary, wilted head of Radicchio nestled next to equally sorry-looking Belgium endive. With a fairly steep price tag and a doubtful crunch factor, I opted for red cabbage, which remains remarkably crisp even when it’s pickled. My salad needed crispness, and I could count on red cabbage to be crisp.

It turns out my salad needed more than crispness; it needed pep, life, kick—and desperately. While I’m grateful for the abundance of recipes the folks at Martha Stewart create, this isn’t the first time I’ve found their recipes uninteresting and dull. Time to call in creativity and doctor up the salad. A little lime juice, Serrano pepper, cilantro and Cotija cheese did just the trick, turning a so-so salad into just the thing to satisfy my veggie cravings.

Inspired by Tricolor Salad from Everday Food (July/Aug 2011, p 96)


¼ cup lime juice
1 tablespoon extra virgin olive oil
1 Serrano pepper, finely diced
½ head small red cabbage, cored and cut into 1-inch pieces
2 cups corn kernels (from about 3 ears)
½ English cucumber, sliced into ¼-inch thick half moons or quarters
¼ cup cilantro, chopped
sea salt
freshly ground black pepper
½ cup crumbled Queso Fresco or Cotija cheese

Make the Corn, Cabbage and Cucumber Salad

Combine the lime juice, olive oil and Serrano pepper in a small bowl or cup. In a large bowl, toss together the cabbage, corn kernels, cucumber slices and cilantro. Drizzle the dressing over the top, mix well and season to taste with salt and pepper. Sprinkle Queso Fresco or Cotija cheese over the top just before serving.

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