A bright salad for spring

As soon as the weather turns warmer, I’m dreaming of a farmers market-fresh celebration on my plate. A bright, spring salad is a perfect way to celebrate.  It can be as simple as tender greens tossed with vinaigrette, or add more interest and flavor by mixing in seasonal treats like peas, asparagus, and radishes.

What makes this springtime salad so colorful is the red cabbage slaw.  The acidity adds a bright, fresh flavor and the ingredients offer a fresh, crunchy texture.  The recipe for the slaw is below.  It yields enough for a week and keeps well in an airtight container.

Combine together:

mixed baby greens

sliced red onions

fresh mango

avocado

red cabbage-apple-jicama slaw (see recipe below)

 

Dressing:  squeeze of half lemon, olive oil, balsamic vinegar, salt and pepper

Red Cabbage-Apple-Jicama Slaw

2 cups of sliced red cabbage

1/2 granny smith apple julienned

1/2 jicama julienned

4 tbsp. apple cider vinegar

1 jalapeño seeded and chopped

1/2 cup cilantro chopped

1 tsp celery seed

1.5 tsp salt

1.5 tsp sugar

Mix it. Taste it.  Make adjustments, as needed to your liking.  Seal tight and let it marinate in the refrigerator for at least 1 hour.

 

 

 

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