CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE
This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
- While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
- Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
- In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
- Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.
JULIENNED-CARROT AND KALE SALAD
A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.
KALE SLAW WITH RED CABBAGE AND CARROTS
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
- In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
- Season with salt and pepper, drizzle with dressing, and toss to coat.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
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