I’m in that mode where I buy a bunch of fresh produce in the beginning of the week with no real plan on how I’m going to use it. I’ve learned over the course of the last 7 years –pretty much since I overhauled my diet– that if I buy it and keep it in plain site, I’ll figure out a way to eat it because I HATE throwing good food away.
Last week I picked up a head of purple cabbage because it was on sale and this week I grabbed a bag of kale to challenge myself to eat the whole thing before leaving for vacation this Saturday. (I’m taking Mom to Italy!!)
SO this morning I googled “kale cabbage recipe” and the first result was this Kale Slaw with Red Cabbage and Carrots on Whole Living. It was all the inspiration I needed.
The green kale and the purple cabbage were SO pretty together. Add in some orange carrots and wow. My plate looked like the picture of health!
It was good too! I know some of you fear the kale raw but this was tasty! The the dressing has such a good flavor and the mustard held up against the hearty green. There was just something about the cabbage and kale together too. This is really worth a try. It’s so simple!
Here’s what I didâ¦.
- 1 tsp olive oil
- 1 tbsp whole grain mustard
- 1 tsp apple cider vinegar
- 1/2 tbsp honey (10g)
- 1 cup chopped raw kale (67g)
- 1 cup shredded purple cabbage (70g)
- 1 carrot julienne (30g)
- 2 tbsp roasted sunflower seeds (14g)
Mix the olive oil, mustard, honey and vinegar in a small bowl to make the dressing.
Add all remaining ingredients to a large bowl and top with the dressing.
Toss everything together making sure to coat all the kale with the dressing. I used tongs and just kept tossing until all the leaves looked wet.
Pile on a plate and dig in..
I’ve made it 2 days in a row now!
|Servings||Amt per Serving|
|275||15g||7g||old: 6||new: 7|