Having been inspired by Jo Robinson’s book, in which we learned that purple vegetables are great for you, I have been compulsively buying purple/red vegetables when they look good at the super market or, even better, at the local farmers’ market on the weekends. Last night, I made a refreshing and summery salad from red cabbage, red kale, red onions, basil and toasted pecans dressed in a lemon tahini dressing. The recipe yields quite a lot of salad, but trust me, you will eat it, it is so light and delicious! The salad will keep for a day or two in an airtight container.
- 1/2 red cabbage, julienned
- 1 bunch of red kale, chiffonade
- 2 small red onions, finely sliced
- 1 cup whole pecans — toasted then chopped (or broken up by hand, which I prefer)
- 1 cup basil, julienned
Dressing: Mix all the ingredients below — adjust seasoning as desired.
- 2 lemons, juiced
- 3 tbsp tahini
- 3 tbsp olive oil
- 1/3 cup water (more water if the dressing needs to be thinned out more)
- 1 tsp salt
- 1/4 tsp cayenne
Toast the pecans in a non-stick pan on medium low heat, moving the pecans around frequently to make sure they don’t burn. Once the pecans to begin to brown (about 6-7 minutes), set aside and let cool. Once cooled, chop them up or break them up by hand into smaller pieces.
Julienne, chiffonade and slice the vegetables as listed in the infredients. I like to julienne/finely chop cabbage and kale by hand, but you can also use a food processor to shred the vegetables.
Because there was a lot of vegetables to mix together, I tossed everything in a large roasting pan by hand (I find it easier than trying to do so in a salad bowl).
Once the salad components are well blended, add the dressing. Gently mix the salad together. Transfer into a salad bowl.