Kale and Red Cabbage Slaw

Serves 4

Recipe from Martha Stewart

Husband-Tested in Alice’s Kitchen

This tangy kale and cabbage slaw gets ample protein and healthy fats from a trio of seeds: sunflower, pumpkin and hemp.  The last tops the list of nuts and seeds as a sore of high-quality (complete) protein.  Hemp seeds are available whole or hulled and either type can be used in this recipe.  You can also try adding broccoli or cauliflower and maybe some golden raisins.  

Dressing:

1 Tablespoon Dijon mustard

1 teaspoon apple cider vinegar

1-2 Tablespoons extra virgin olive oil

Kosher salt, to taste

Freshly ground pepper, to taste

Slaw:

3 cups mixed finely shredded kale and red cabbage

1 carrot, shredded

¼ cup fresh flat-leaf parsley leaves, minced or left whole

2 Tablespoons diced red onion or shallots

2 Tablespoons hulled sunflower seeds

2 Tablespoons pepitas (pumpkin seeds) hulled

2 Tablespoons hemp seeds

In a small bowl, whisk together the dressing ingredients.  Set aside.  In a large bowl, combine the slaw ingredients.  Drizzle with the dressing.  Toss to coat.

Per serving: 111 calories, 7 grams fat (1 gram saturated fat), 0 mg. cholesterol, 9.55 grams carbohydrates, 5 grams protein, 3 grams fiber

For a great Meatless Monday dinner, make a batch of No-Crust Mini Quiches
and serve them up with some Kale and Red Cabbage Slaw!

Simple Asian Chicken and Cabbage Salad

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Here’s a simple and tasty salad to make, perfect for a light weeknight dinner.

¾ cup coarsely chopped scallions (about 6) or 1 large shallot, minced

¾ cup cilantro leaves

¼ cup cider vinegar

2 teaspoons finely grated peeled fresh ginger

4 teaspoons toasted sesame oil

Kosher salt

Freshly ground pepper

1 small red cabbage, halved, cored, and shredded (8 cups)

2 cups shredded or coarsely grated carrots (about 4 medium)

12 ounces poached chicken breast or skinless rotisserie chicken meat, shredded (3½ cups)

½ cup chopped unsalted peanuts (optional, but a nice addition)

Rice crackers (optional)

In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.

In a large bowl, toss the cabbage, carrots, and chicken with dressing. Add peanuts, if using.  Divide evenly among plates; garnish with cilantro sprigs (if desired) and serve with rice crackers.
This salad is best eaten the day that it's made.

Here are the ingredients for this colorful salad just before tossing together.

Shredded Cabbage and Salmon Salad

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves
4-6

Not only is it pretty, but it’s pretty healthful, pretty tasty, and pretty easy to make too.  This slaw dish is what you might make on a weeknight as a complete meal.  For more complex flavors, be sure to try Spicy Ginger Asian Slaw. It’s fabulous enough for company, but it takes more ingredients and a bit longer to make.  You will have enough napa and red cabbage left to make another slaw or to braise with apples or to add to a salad or soup.  You can find all the ingredients at our local community-owned grocery store, Lost River Market & Deli.

1½ cups frozen shelled edamame**

1 teaspoon finely grated lime zest

2 Tablespoons fresh lime juice

1 Tablespoon honey

6 teaspoons soy sauce, divided

1 Tablespoon plus ¼ teaspoon toasted sesame oil, divided

¾ pound center-cut salmon fillet, skin removed

5 teaspoons grated peeled fresh ginger (from a 3-inch piece or from a jar)

¼ head napa cabbage, cored and thinly sliced (4 cups)

½ head red cabbage, cored and thinly sliced (4 cups)

1 small bunch scallions, thinly sliced (¾ cup)

Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with ¼ teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

Ruby Salad with Crumbled Feta and Spicy Pepitas (Pumpkin Seeds)

Serves 8 to 10

From Cowgirl Cuisine by Paula Disbrowe via farmhousetableblog and Husband-Tested in Alice’s Kitchen

This spectacularly beautiful salad is what you serve for special occasions to your most favorite of all people.  It does take some prep, but most of it can be done at least a day in advance, which makes this easy to toss together at the last minute.  You will be rewarded with a stunning platter of ruby goodness.  There’s the sweet earthiness of the beets, the crispness of the cabbage, the tang of the onion, vinaigrette and feta, the freshness of the lettuce greens and the crunch of the roasted pumpkin seeds.  (The spicy pepitas make a fabulous snack on their own.)  All of the ingredients you will need are available at Lost River Market & Deli.  This would make a super supper for Meatless Monday too.

To prepare beets:

1 bunch beets, trimmed and scrubbed

2-3 fresh thyme or rosemary sprigs or 2 fresh bay leaves

½ teaspoon Kosher salt

Olive oil

To roast the beets, preheat the oven to 400.  Place a piece of foil on a baking sheet.  Place a piece of parchment paper on top of that.  Put the beets, herbs, Kosher salt, and a drizzle of oil in the center.  Toss the beets to coat.  Fold the foil/parchment in a loose-fitting but tightly sealed packet around the beets.  Roast the packet on the baking sheet until the beets are tender, about 1 hour and 15 minutes.  Let the beets cool completely in the foil/parchment.  When cool, use a paring knife to peel and slice the beets into wedges (beets can be roasted up to 2 days ahead and refrigerated.) 

For the vinaigrette:

1 Tablespoons Dijon mustard

2 Tablespoons white wine vinegar

2 Tablespoons fresh lemon juice

Kosher salt & freshly ground pepper

¼ cup olive oil

Place the vinaigrette ingredients in a small jar. Screw on a tight fitting lid.  Shake the jar vigorously.  Set aside. (This can be made a day or two in advance and left at room temperature.)

For spicy pepitas: Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)

For the salad:

4 cups very thinly sliced red cabbage

1 medium red onion, very thinly sliced

4 cups mixed baby greens

6 oz. feta cheese, crumbled (blue cheese or goat cheese would be nice substitutes)

Cilantro, chopped (optional)

1 cup spicy pepitas (pumpkin seeds)

To assemble the salad, combine the cabbage and onion in a medium bowl and set aside.  Up to an hour before serving, add the beet wedges to the cabbage and onion and gently toss with half the vinaigrette.

Just before serving, add the baby greens, half of the feta, and half of the pepitas; toss with the remaining vinaigrette.  Arrange on a big serving platter and garnish with the remaining feta and pepitas.

Photos of Some of the Prep

Put the beets, herbs, Kosher salt, and a drizzle of oil in the center of a piece of parchment paper that has been placed on top of a sheet of foil.

Roast the packet on the baking sheet until the beets are tender, about 1 hour and 15 minutes. (This may take a bit longer if the beets are especially large.  To test for doneness, pierce with a knife.)

Unless you want pinkish red hands, you should wear gloves when handling the beets.

Slice the beets into wedges for the salad.  The beets can be roasted up to 2 days ahead and refrigerated.

Thinly slice a red onion.

Add the onion to the shredded cabbage.

It's usually cheaper to buy a block of cheese and crumble it yourself.  It's easy to do.

Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet. 

 Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet.

Roast at 375 until golden and fragrant, 6-8 minutes. (You’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)  Notice how the seeds turn from green to a toasty brown color.  These also make a really yummy snack.

Here's a close-up shot of this beautiful salad.