Salads should be a no-brainer. Some greens, some veggies, some dressing. No biggie. But following recipes for salads… that’s another story. Complicated lists of dressing ingredients are a real turn off for me. I don’t want to stand chopping, mixing, measuring, let alone blending in order to enjoy a healthy side dish or meal. Here’s a quick slaw I threw together from food I had in the fridge–napa and red cabbage leftover from another recipe that wouldn’t keep much longer. It was perfect along with the last serving of kale and white bean soup (if you missed that, go here: https://inspiredbykim.wordpress.com/2013/02/24/soupe-de-la-semaine/
Sweet and Spicy Slaw
1/3 to 1/2 head of napa cabbage, sliced thinly to shred (about 6 cups)
1/3 head red cabbage
1 red bell pepper, julienned
1/2 of a jalapeño pepper, minced fine
1 apple (use a firm fleshed apple to make grating easier, I used fuji)
a handful of red grapes (maybe 1/2 cup?)–I left them whole but you could cut in half
1 lemon, juiced
1 t poppy seads
1/2 t each black pepper and kosher salt (omit or reduce the salt if you like, honestly I don’t think it needed it)
Throw all the chopped veggies and the grapes in a large bowl. Grate the apple over your bowl–or over a bowl–so that the juices and the flesh can go into the salad. Add the lemon juice on top of the apple (this keeps the apple from browning). Add the remaining ingredients and toss to blend.
That’s it. Easy-peasy. If you need something more filling, try throwing on some chopped avocado or some cashews, or serve it on a bed of romaine lettuce or spinach. Enjoy!
***don’t like spicy? Omit or reduce the jalapeño and black pepper. Like spicy? Add more. Or try a pinch of red cayenne pepper, some paprika, some chili powder… It’s easy. Don’t over-think it.