Combining the crunch of red cabbage, carrots, succulent romaine hearts, crispy apples, and almonds—all complemented by sweet-tart dried cranberries and an agave-Dijon vinaigrette. You can make this salad any time of year, but it’s a highly nutritious, and colourful winter salad option, especially when the rest of produce selection is subpar.
Cabbage and Carrot Crunch Salad
Agave -Dijon Vinaigrette
½ cup/120 ml extra-virgin olive oil
3 tbsp plus 1 tsp red wine vinegar
2 tbsp agave nectar
1 ½ tsp Dijon mustard
¼ tsp salt
Pinch of freshly ground black pepper
1 large romaine heart, cut or torn into bite-size pieces
2 cups/140 g shredded red cabbage
2 large carrots, coarsely grated
1 large sweet-tart apple (such as Honey Crisp or Fuji), medium dice
½ cup/75 g raw, unsalted almonds, toasted and chopped
½ cup/60 g dried cranberries, coarsely chopped
1 tbsp plus 1 tsp finely chopped fresh spearmint (optional)
ONE: To make the vinaigrette: Combine the oil, vinegar, agave, mustard, salt, and pepper in a small jar. Seal the lid tightly and shake vigorously to emulsify. Set aside at room temperature.
TWO: To make the salad: Combine the romaine, cabbage, and carrots in a large bowl. Reserve 2 tablespoons of the vinaigrette. Add ½ cup/120 ml of the vinaigrette (or more as desired) to the vegetables, and toss to combine. Divide the salad among six plates or bowls.
THREE: Toss the apples with the 2 tbsp reserved vinaigrette and divide it among the individual salads. Top each salad with equal amounts of almonds, cranberries, and spearmint (if using). Serve immediately.
1 Serving: Calories: 300 | Fat : 23g | Carbs: 23g | Protein: 3g | Sodium: 150mg | Dietary Fiber: 16% |
Vitamin A: 100% | Vitamin C: 45% | Vitamin E: 15% | Folate: 15%
Reproduced with permission from Straight from the Earth: Irresistible Vegan Recipes for Everyone (Chronicle Books) by Myra and Marea Goodman.