The Raw Continues Through Winter
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
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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