Colorful Cabbage Salad
As evidenced by the years of food photography on my blog, I think it’s safe to say that I’m a pretty big fan of color! Actually, I love color in all aspects of life — in my decorating, in gardening, in my cubicle (yes, I’m the only one at work who covered my gray cubicle walls in bright green fabric!), and of course, in my cooking. :)
But of course in cooking, color also usually translates to extra nutrients! So when I saw this recipe for “Purple Cabbage Salad with Edamame, Golden Raisins, & Smoked Almonds” in a recent issue of Vegetarian Times, I knew it was calling my name. Sure enough, all of those delicious fresh veggies, plus the sweet fresh pineapple and crunchy smoked almonds (my favorite!) balanced each other perfectly. And I loved the simple, fresh honey-lime sauce on top. Definitely a wonderfully delicious and light (no cooking oils needed!) salad recipe that tastes as good as it looks! :)
So if you need an extra dose of color in your life, I totally recommend giving this one a try!
Colorful Cabbage Salad Recipe
(Adapted from Vegetarian Times)
- 1 1/2 cups frozen shelled edamame
- 2 cups red cabbage, thinly sliced and roughly chopped
- 1/2 red bell pepper, cored and diced
- 1/2 orange bell pepper, cored and diced
- 1 cup fresh pineapple, diced
- 1/2 cup golden raisins
- 1/4 cup smoked almonds, roughly chopped
- 1/4 cup fresh mint, thinly sliced
- 2 Tbsp. fresh lime juice (about one juicy lime)
- 2 Tbsp. honey or agave nectar
- 1/4 tsp. chile-garlic sauce (optional)
Boil or steam edamame for about 10 minutes until cooked through. Drain and run under cold water to cool.
In the meantime, whisk together the honey, lime, and chili-garlic sauce until well-blended.
Prepare vegetables, and then mix together in a large bowl (adding in the edamame), and toss with the lime sauce. Add salt and pepper to taste.
Feel free to experiment with other dressings and/or herbs in this one. I loved the burst of fresh mint, but imagine a cilantro twist would be excellent with this too!