Sunday, March 6, 2011
Grapefruit, Radish, Cabbage Salad
For the past few months, citrus and cabbage have become some of my favorite two foods! This scrumptious salad combines them both. I use napa cabbage which is a very mild, tender cabbage. It is also a favorite vegetable of our children. My oldest daughter likes to pack napa cabbage in her lunch! All four of our children devour this salad in no time!
Tom and I also have some more news......we are having another baby! This explains the cravings. All I have wanted to eat is cabbage, raw or cooked, and also raw sauerkraut. Also any kind of citrus works really well. The all day nauseousness finally subsided last week and now I am feeling great! Baby number five is due at the end of the summer. I've also been working on finishing the next cookbook. Can't wait to tell you more about it! It will be out before the baby arrives.
Grapefruit, Radish, and Cabbage Salad
This salad is very quick to prepare. It has a lovely, light dressing that doesn't overpower the flavors of the grapefruit or vegetables. I have chives growing in my herb garden already so I snip a few off for this salad. I suppose chopped parsley or a thinly sliced green onion would also work. Serve with grilled chicken breasts or baked salmon and cooked quinoa.
6 cups thinly sliced napa cabbage
2 large pink grapefruit
5 to 6 small radishes, sliced thin
1 to 2 tablespoons snipped chives
2 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
freshly ground pepper
few pinches sea salt
Place the napa cabbage into a medium-sized salad bowl. To cut the grapefruit (see photo), first trim the top and bottom off. Then place the grapefruit on one of the cut ends and begin taking the peel and pith off with a sharp paring knife. Then slice the peeled grapefruit into rounds. Then cut each round into quarters. Add the grapefruit to the salad along with the radishes.
Whisk together the ingredients for the dressing. Pour over salad and toss together. Sprinkle the chives over the salad. Serve immediately. Serves 4 to 6. Source: www.NourishingMeals.com
We have a winner for the cookbook giveaway I did last week! Joy Gilraine can you please email me with your mailing address so I can get this wonderful cookbook sent to you? Thanks everyone for entering! Here is the winning comment: Goldwood Gardens said...Thanks for always leading me to great new cookbooks! I would love to win this book! Joy Gilraine
If you are interested in a vegan, gluten-free cookie recipe of mine, I shared my recipe for Sesame Orange Anise Cookies on Martha Stewart's Whole Living Blog last week. I will be posting one gluten-free recipe a month there so stay tuned for more to come!
More Fresh Salad Recipes:
Beet, Pear, and Almond Salad
Raw Super Green Salad