So many ways to eat your greens and this is one of my absolute favourite ways. It combines cabbage and kale and a few other things to deliver flavour and deliciousness. —Kitchen Butterfly
6 or more depending on the accompaniments
2 cups grated/ shaved white cabbage
1/2 cup grated/ shaved red cabbage
1 - 2 sweet, tart apples (Braeburn, Pink Lady), chopped or 1 cup red or green seedless grapes, cut in half
1/2 cup shaved, tender broccoli florets and stems
1/2 cup shaved brussel sprouts
1/2 cup grated carrots
1/4 cup cucumber, julienned
1/4 cup spring onions, chopped (or to taste)
1/4 cup grated cheese (cheddar, asiago, monterey jack etc)
1/4 cup pickled red onions in salt, sugar and lime or white vinegar (or to taste)
1/4 cup cilantro, chopped (or to taste)
1/4 cup fresh mint, chopped (or to taste)
Optional to top: cranberries or raisins; peanuts or pumpkin seeds;
1/2 cup plain/ natural full fat yogurt
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons sugar or honey
2 teaspoons chilli flakes
1/2 teaspoon garlic, minced
1/2 teaspoon fine sea salt
1/4 freshly ground black pepper, to taste
In This Recipe
Salad: combine the cabbage, apples or grapes, broccoli, sprouts, carrots, cucumber and spring onions in a large bowl.
Put on a wide platter. Top with cheese, red onions and herbs.
Set out the dried fruit and nuts in bowls.
Dressing: Put all the ingredients in a bowl and whisk to combine. Alternatively put all ingredients in a jar and shake. Check for seasoning and adjust sweet, salt and spice accordingly
You can make this up to a day ahead.