We are in a situation. Half way in between winter and spring…and a couple months from anything summery. The vegetables that are available are somewhat limited. Fresh Mexican asparagus is starting to show up in the grocery stores. We are a couple months away from homegrown tomatoes. This is a perfect time to make a salad that combines some root vegetables and purple cabbage. Winter chopped salad with a tangy lemony dressing is in order.
If you are trying to limit your calorie intake, this plant based salad is a great one to make. And it is so easy to make. The hardest part is the time it takes to chop the veggies. If you are Jacques Pepin, it would be no problem! The simple dressing has lots of lemon, a little sweetness from the honey and a slight taste of ginger. The result is a nice crunchy salad that will be a nice accompaniment to any meat you care to make.
If you are searching for something a little different for a veggie salad, put together this simple winter chopped salad. I think you’ll be glad you did.
Enjoy!
Ingredients
- 1/2 head purple cabbage , chopped
- 4 medium carrots , chopped
- 1/2 cup chopped radish
- 6 scallions , chopped
- zest of 1 lemon
- juice of 2 lemons
- 1 tsp powdered ginger , (or 2 tsp grated ginger)
- 1 tsp honey
- 1/4 cup canola oil
- 1/2 tsp salt , or more to taste
- 1/2 tsp fresh ground black pepper , or more to taste
Instructions
- Mix the cabbage, carrots, radishes, and scallions in a large bowl
- In a small bowl, combine zest, lemon juice, ginger, honey and canola oil.
- Drizzle the dressing onto the vegetables and toss to coat.
- Add salt and pepper
- Serve cold
Notes
Not just for winter! It’s the middle of summer and this salad, made with veggies from the garden, was just what I was looking for. I used some leftover grilled cabbage wedges instead of fresh cabbage and it was great! Made it to go along with Joe’s best ever grilled pork tenderloin recipe. The ginger and lemon juice were zesty and went really well together. Great alternative to traditional coleslaw.
Thanks Josie,
Nice that you used fresh veggies from your garden.
Joe grilled chicken breasts for dinner tonight, so we had this and leftover lemon and herb quinoa from his post the other day. It was a great dinner. The flavors and textures in the salad are just wonderful, and of course the colors are beautiful.
I’ve been pretty demanding lately because I’m trying to lose weight for our daughter’s wedding in August, and Joe has been so accommodating with recipes that are full of fiber and flavor, but lower in calories. This is a real winner and I’ll be having leftovers for lunch tomorrow!