I live in the mid-west, so when it’s the dead of winter eating seasonally can be quite a challenge. Even more challenging is trying to find a recipe that is seasonal, uses fresh ingredients, is refreshing, and vibrant. But fear no more my friends, I present to you the tangy red cabbage winter salad. This salad uses winter storage root vegetables for the base and greens that can be grown in cool weather. This salad is also perfect for bringing to a get together and will stand out amid the deviled eggs, potato salad, and veggie platter.
The tangy flavors and texture of the salad most closely resemble a coleslaw, so if you are a connoisseur of coleslaw I anticipate you will love this salad. Just like coleslaw pairs well with rich and savory food, this winter salad makes a great addition to any heavy meal and adds a crisp and tangy contrast. I don’t know about you guys, but I love to add contrast to my meals to balance out the flavors. I’m not the type of person who likes to mix everything on my plate together. Instead I like to enjoy each bite individual and change between each item on my plate to keep things interesting.
This salad is very easy to prepare and takes very little effort to whip together even though you will be making dressing from scratch. Begin by prepping the ingredients – chop fresh parsley and kale.
You can use the packaged cabbage for this recipe if you would like to save yourself time, but I find buying a whole cabbage gives me almost 4 times the amount of cabbage than what comes in the package. So if you are planning on using red cabbage in another recipe or would like to use the leftovers for a side, I would suggest buying the entire head of cabbage. The cabbage I bought was very large so I only used 1/4 of it for the salad and I kept the extra on hand to add to recipes during the week. One advantage the pre-cut packaged cabbage has is it’s sliced very thin. In order to get your cabbage to resemble this it will need to be carefully sliced using either a sharp knife or a mandolin.
I tried to grate the parsnips in this recipe but because of their fibrous nature I found the best way to prepare them was to thinly slice them on a diagonal and then julienned each piece to create matchsticks. For this recipe I found the best way to prepare the carrots is to shred them using a box grater.
In a large bowl mix together the kale, parsnips, carrots, red cabbage, parsley, walnuts, and golden raisins.
The dressing for this salad is extremely easy to prepare, all you need to do is combine honey, apple cider vinegar, dijon mustard, salt, olive oil, and minced garlic in a small bowl.
After tossing the salad together with the dressing, taste the salad and add salt and pepper to your liking.
This salad is best when it’s fresh and just like a coleslaw if you leave it in the fridge overnight it will absorb the dressing and will not be as crisp the next morning. Hope you all enjoy this fresh and interesting salad. Let me know what you think in the comments below!
- 4 cups kale, chopped
- ¼ large red cabbage, shredded
- 2 parsnips, julienned
- 2 carrots, shredded
- ½ cup flat leaf parsley, chopped
- ¾ cup chopped walnuts, toasted
- ½ cup golden raisins
- ¼ cup honey
- ¼ cup apple cider vinegar
- ¼ cup dijon mustard
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
- In a large bowl combine, kale, red cabbage, parsnips, carrots, flat leaf parsley, walnuts, and golden raisins.
- In a small bowl, prepare the dressing by whisking together honey, apple cider vinegar, dijon mustard, salt, olive oil, and garlic.
- Pour the dressing over the salad and toss to coat. Taste the salad and add salt and pepper to your liking.