Salad Days: Crunchy Red Cabbage and Kale Slaw

I’m not the type of person who throws around terms like “detox” or “cleanse,” mainly because I don’t like doing things in extremes. But also because I know I won’t stick to something if it doesn’t make me happy or requires constant effort. I can get a load of groceries full of leafy green vegetables and have the best intentions (“green juice every day!” or “only plant-based meals this week!”), but when it comes down to scouring the fridge for a snack, the chances of me actually following through are slim.

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However, that process was made a little easier when came across Martha Stewart’s Red Cabbage and Kale Slaw. A hearty colourful salad that can live in the fridge for a few days, you say? And it’s easy to make? Simple 3-ingredient dressing? I’m in. Here’s my variation:

Dressing:
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper

For the salad:
the juice of half a lemon
3 cups mixed shredded kale and red cabbage
1 carrot, shredded or julienned (use organic and you don’t have to peel it!)
1/4 cup fresh cilantro leaves (or parsley if you prefer
2 tablespoons pumpkin seeds
handful of smoked almonds

squeeze half a lemon over the kale and red cabbage in a big bowl, sprinkle with some sea salt. While it soaks in, make the dressing:
Whisk olive oil, mustard, and apple-cider vinegar in a small bowl. Season with a bit of salt and pepper.
Add the shredded carrot, cilantro, pumpkin seeds and almonds to the kale-cabbage mixture and drizzle the dressing. Toss to coat, add more salt and pepper if needed. The dressing and lemon juice should soften the leaves, but it will still have a satisfying crunch.

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Cover up the leftovers and keep them in the fridge. Next time you’re rummaging for a snack, it’s there waiting for you.

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