Sweet, crunchy and so good for you

May 30th, 2012 at 11:20 pm by under Food Joy

Just about the only place I love to spend time more than a favorite grocery store is at a fine farmer’s market.  With spring in the air and summer approaching fast, the produce options are multiplying daily, even in my own container-garden adorned back yard. What caught my eye and appetite on a recent trip were some big, beautiful beets, a favorite of my Polish husband and father in law.  I had some crispy cabbage already and lots of lovely herbs growing nearby, so I put what I had together to come up with a sensational summer salad to share.   This one’s for you, beet and cabbage fans!  Enjoy.

       Crispy Sweet Beet & Cabbage salad – can be two salads or one!

Beet basic:
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
5 tablespoons Meyer Lemon Olive Oil
3 large raw beets, peeled, coarsely grated
1 medium to large tart apple – Granny Smith, Ida Red or Honey Crisp are my favs

Cabbage choice:
1/4 cup white wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon sugar
5 tablespoons walnut oil
6 cups thinly sliced green cabbage
1 cup raisins
1 cup chopped walnuts
2 tablespoons chopped fresh mint

 

 

 

 

 

Beet basic:
Whisk vinegar and mustard and walnut oil in large bowl, then mix in beets and apples. Season with coarse salt and fresh ground pepper.

Cabbage choice:
Whisk vinegar, low-sodium soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage, raisins, walnuts and mint. Season with coarse salt and fresh ground pepper.

Let both salads stand for at least a half-hour and up to a couple of  hours at room temperature to blend flavors, tossing occasionally.  Serve salads side by side, one at a time or mix them both together and serve as one sweet, crunchy, sensational flavor blast.  It’s low-fat, packed with nutrition, and a pretty nice color, too.  Take it to your next picnic and be prepared to share the recipe.

Leave a Reply