Skip to content


Now Simmering: Fried Matzoh     Supertasters     100 Ways to Use Bacon     Cannoli Cups    

The Raw Continues Through Winter

Posted by on November 10 2011 in Recipe, Veggie

In September I could already see winter and I vowed to enjoy eating quick to prepare, raw salads as much as I could. But now it’s November, the darkness swings in earlier, and I’m still compiling uncooked greens.

Cabbage is quite wonderful raw, actually.

Raw Cabbage Salad with Grains, Beans and Avocado

I sliced one large savoy cabbage leaf into confetti, letting the slim greens better succumb to a heavier dressing. However I decorate the greens, I let it sit for about 10 minutes to gather together before eating.

Yesterday I added bulgur wheat and butter beans (I had cooked a big batch of both earlier in the week), diced avocado, oven-dried tomato and parsley with a feta-cumin dressing.

Sometimes I add other vegetables, but I always try to cover the cabbage in a fairly substantial dressing, otherwise it’s just a bit too coarse.

(PS – Does anyone else think of their Cabbage Patch dolls when eating cabbage? And maybe feel a little guilty?)

More in>>> Dark Green Raw Salads

Egg-in-a-Basket and Kale Salad
Kale, Corn and Roasted Tomato Salad
Lettuce and Basil Salad with Radish and Avocado
Raw Kale Salad with Bulgur, Chickpeas and Avocado in a Cottage Cheese-Red Wine Vinegar Dressing 
Zucchini, Sun Gold and Kale Salad 

 

 

Related Posts Plugin for WordPress, Blogger...
Sponsored Content

No comments yet

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS

Page optimized by WP Minify WordPress Plugin

Compression Plugin made by Web Hosting