Red (Purple) Salad

10 Aug

Red salad - ingredients

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.

INGREDIENTS

  • 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.

Red salad - toasted pecan

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.

Red salad - shred cabbage

Red cabbage

Red salad - shred red kale

Red kale

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).

Red salad - mix ingredients

Once the salad components are well blended, add the dressing.  Gently mix the salad together.  Transfer into a salad bowl.

Red salad - dressed

Enjoy!

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2 Responses to “Red (Purple) Salad”

  1. ltsurf August 20, 2013 at 4:12 pm #

    Yum. I love the combination of kale salad and red onions. Will have to check this out!

Trackbacks/Pingbacks

  1. Spicy Kale Salad w/Toasted Pecans | eat. live. paleo. - October 13, 2013

    […] worked very well.  I added some toasted pecans in the salad, since they were so nice in the “Red (Purple) Salad” I’ve made before.  I think the pecans add a nice earthy flavor as well as texture, […]

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