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.
- 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
- 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