Today I wanted to share an easy veggie recipe with you that can last the whole week. It is a recipe that I made in our cooking class last Tuesday night entitled "Eat Your Veggies."
Springtime is a time of detoxification, renewal, and cleansing. Cabbage is one of the best foods for this. It contains sulfur compounds that the liver needs to detoxify harmful substances. These sulfur compounds signal genes to produce more enzymes involved in detoxification and encourage the formation of proteins that assist in the manufacturing and preservation of glutathione, the primary antioxidant found in the human body.
Many of you probably have chives growing somewhere in your yard or garden. Note, if you don't, they are one of the easiest plants to grow. I have a small herb garden right out my front door, a perfect place to quickly gather herbs for cooking. The large amount of chives in this recipe adds a certain pungency to the already potent cabbage. The flavor is rather energizing; perfect for this quick, light energy of spring. And perfect for spring picnics in the park with family and friends.
Here is my trick to making this salad last the whole week. Don't follow the recipe!
OK, I will elaborate. Make a triple batch of the dressing and store it in a tightly sealed glass jar in the fridge. Use a large head of purple and green cabbage and as many carrots and chives as you see fit. Chop almonds and store them in a separate jar. Follow the directions below for processing the cabbage and carrots. Store the salad, undressed, in two large bowls or sealed containers in the fridge. When ready to serve, remove what you will use for that meal and drizzle some dressing over it. Sprinkle with chopped almonds. Serve. Note: the salad is best after about 20 minutes of being dressed.
If you own a food processor this recipe can be made in a snap! Otherwise use a knife to thinly slice the cabbage and a grater for the carrots.
3 to 4 cups sliced green cabbage
3 to 4 cups sliced red cabbage
2 to 3 carrots, grated
1 cup chopped fresh chives
½ to 1 cup chopped almonds
6 tablespoons extra virgin olive oil
4 tablespoons raw apple cider vinegar
1 to 2 tablespoons raw honey
1 teaspoon Dijon mustard
½ to 1 teaspoon Herbamare or sea salt
Using the slicing disc on your food processor, slice the cabbage. Use the grating disc to grate the carrots. Mix vegetables in a large glass bowl. Add the chives and almonds.
Whisk together the dressing ingredients in a small bowl. Pour over the vegetable and toss together. Serve and enjoy!