If I can get you excited about cabbage, I’ll feel like I have accomplished something very good! Cabbage is nutrient dense and easy to prepare. You can make this salad and enjoy eating it over several days.
2 C. finely shredded green cabbage
1 C. finely shredded red cabbage
1 1/2 C. shredded carrots
1/4 C. finely chopped green onions or leeks or other onion
3 Tbsp. lemon juice
2 Tbsp. organic sugar or raw local honey
2 tsp. olive oil
1 1/2 tsp. grated fresh ginger
1/8 tsp. sea salt
1/8 tsp. cayenne
2 Tbsp. chopped fresh cilantro (optional)
In large bowl, combine all ingredients. Toss well. Let stand 10 minutes before serving. Enjoy!
Ingredients Spiced Pecans: 2 tablespoons unsalted butter 1 teaspoon chili powder 1 teaspoon sea salt 1/2 teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon black pepper 1 cup pecan halves
Spinach Salad: 2 teaspoons mustard ¼ onion, minced 3 tablespoons balsamic vinegar 3 tablespoons olive oil Pinch sugar sea salt and freshly ground black pepper 1 (5-ounce) package prewashed baby spinach 1 cup chopped tomatoes
Directions Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a dish to cool.
Salad: Whisk together the mustard, onions, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, tomatoes and spiced pecans.
Beet Salad is bright red and beautiful! Beet salad is a hit in our home and is gobbled up by all of our children. Please give beets a try!
Steam or boil beets at least 1 bunch of beets (I slice mine before steaming/boiling into halves or large chunks) When they cool you can slip the skin off by pressing your fingers against the skin. The only draw back to beets is that they can be very messy. Work quickly – if they are thoroughly cooked, the skins will slip off easily. Cut into bite size pieces.
1 bunch of beets (prepped as instructed above)
Slice or finely chop 1/4 onion
In a bowl add 1/4 cup organic lemon juice,
¼ cup or less extra virgin organic olive oil
2 pressed cloves of garlic
1 tsp of sea salt
Mix well and pour over beets. chill. Serve cold.
My friend Christine gave me this recipe and she uses red wine vinegar instead of lemon juice and she also adds feta cheese at the very end.
Kale is dark green and one cup is bursting with approximately 5 grams of fiber! If you haven’t tried it, please run right out and buy some. Really. ..don’t wait! You have no idea what you are missing! Your body will love you for it. Kale is exceptionally nutritious and hardy. When you make kale salad, you can make a large batch because it will last and last in the fridge and make nutritious eating easy because you don’t have to make a new salad every day. Spice this one up as much as you like!
1-2 bunches bunch organic kale, rinsed and cut with scissors into small pieces (skip the stalks if you want or cut them very thin, in rounds)
1 organic lemon juiced
1/4 cup Nama Shoyu or Tamari (healthier versions of soy sauce)
2 Tbl. organic onion minced (or 1/4 medium onion sliced) Purple onion is great here
1 Tbl. organic extra virgin olive oil
1/4 tsp cayenne pepper
1/8 tsp sea salt
Mix ingredients together and toss with kale. Let marinate for at least 30 minutes.
This recipe was sent to me over a year ago by a great hostess, Cori S. I’m sad to say it took me a long long time to post! Cori went the extra mile to share all her tips for successful kimchi.
from Cori “This is the recipe I used for my Kimchi and I have really enjoyed it! I have also shared the recipe with quite a few friends who have made it and enjoyed it as well. I have included some notes before the recipe:
I have never bothered to get napa cabbage for this. I always use the green cabbage I get in the co-op. You just have to crush it up a bit by hand with some salt before soaking it. This softens the leaves so that you get a good texture.
Throw some bok choy in too. (I don’t soak the bok choy.) It has a great flavor and texture and we get this in the co-op!
Organic is better! The natural organisms that aid in fermentation have not been killed off through the use of chemicals.
Use uniodized salt! This is very important! Iodine in iodized salt will halt fermentation.
I have attached a picture of the hot pepper packet that I use for my Kimchi. I purchased it at the Hong Kong market at Pioneer and Great Southwest in Grand Prairie. This is probably the hardest item to find because there is minimal writing in English on the packet. The recipe calls for 1/3 cup of the powder. This is just a little less than the packet contains. I used the whole packet and it was not too spicy.
I have attached a picture of the salted shrimp. These also came from the Hong Kong market and were easy to find in the refrigerated section. My friends who keep Kosher eliminated these and added a touch more fish sauce to the recipe and were very happy with the results. I like to use them because I think they are an important part of the “traditional” flavor of Kimchi.
I did not have a 2 quart jar, so I pack my Kimchi into two 1 quart jars and it makes no difference. See pictures. (This is after I had enjoyed quite a bit of it! Mine isn’t as pretty, but it tastes wonderful!)
Remember to pack the jars tightly! You want fermentation, not spoilage. Air space in the Kimchi will promote spoilage. I used my fist and a wooden spoon to get the Kimchi packed in tightly.
Be careful when venting it after the initial setting period. The pressure inside can blow the lid off. It will pop and probably startle you. I still jump every time! And it may continue to pop like this almost every time you open it. “
1 (2-pound) napa cabbage (if using head cabbage crush to soften; can add bok choy)
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight-fitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
In the mood to try something NEW? Fennel has a mild flavor and when paired with carrots and garlic, you have a special treat unlike any other dish!
1 organic fennel bulb + fennel fronds
sea salt and pepper
1/4 cup fresh organic lemon juice (about 1 large lemon)
1 garlic clove, pressed or minced
6 tablespoons organic extra virgin olive oil
3-4 large organic carrots, peeled if you want and grated (we routinely use 1 lb of carrots or more for a large crowd. . .)
Pick a few fennel fronds to make 1 tablespoon. In a bowl, whisk together the fennel fronds, salt, pepper, lemon juice, garlic and olive oil. Set aside.
Use the large holes of a grater to grate the carrots. Use a mandoline to shave the fennel bulb (or slice very thinly with chef’s knife). If you own a SaladMaster – this recipe comes together in a snap!
Toss together the carrots, fennel bulb with the dressing.
Do you eat Cabbage often? If not. . .maybe you just need a handful of ‘go to’ recipes. Here is one I have eaten for years, thanks to my friend and co-op fan, Cyndi B.Cyndi is mother to five beautiful children and keeping them fit and healthy has been one of her many priorities.
1 head cabbage, sliced into “slaw” (green or purple) or 1/2 of each color
1 cup sunflower kernels
1 cup slivered almonds (I omit these)
3/4 cup olive oil or Udo’s Oil (I choose olive oil)
1/2 cup Bragg Apple Cider Vinegar
1 1/2 T sweetener (maple syrup, honey, etc…) (honey is my fav)
3 T Spike seasoning (I omit this because I never have it on hand)
1/4 t Cajun Spice or Crushed Red Pepper (crushed red pepper)
1 t Sea Salt (celtic if I have it on hand)
(Add other spices to taste) (skip!)
Combine all and let stand ~2 hours before serving. Love this recipe and have used it for years! I hope you enjoy it and THANK YOU Cyndi for sharing!