Last summer I lived off of this salad.
It started as a four ingredient dish I made at my dad’s house (who’s only food in the fridge is typically eggs and bacon): Broccoli, Purple Cabbage, Dried Cranberries, and Pecans. Amazingly everyone loved it! The secret is chopping the broccoli and cabbage extremely small.
Since then I’ve added a few ingredients to make it a more complete meal. It’s not one of those “plate-o-lettuce” salads, so it will actually make you feel full. It’s also not one of those fried chicken, cheese and bacon bits salads, so it’s actually good for you! It’s kind of a mix between a slaw and a salad- but who cares about labels?
This is super easy to make and keeps in the fridge for a long time. I like to make it on Sunday nights and use it as my go-to snack or meal throughout the week.
1 head of broccoli
- 1 small head of purple cabbage (a little goes a long way once you start chopping it)
- 1 or 2 tomatoes
- 2 handfuls of fresh spinach
- 1 Can black beans
- 1/4 Cup Trail mix, chopped (if you don’t have this on hand, just add chopped nuts and/or dried fruit of your choice).
- Optional: Avocado slices as a garnish
- Wash all vegetables and rinse the black beans
- “Shave” the broccoli with a heavy knife to chop it into tiny pieces
- Dice the cabbage and spinach into tiny, tiny, pieces. Use a food processor if you want, but be careful everything doesn’t turn to mush.
- Dice the tomatoes
- Mix everything together
- Pig out on your super-healthy, guilt free salad!
Yields 6 servings.
Favorite dressings to pair it with (If you’re in a rush and don’t want to make your own from scratch, which is totally understandable):
Cindy’s Lemon Shallot Vinaigrette – very light and yummy.
Annie’s Goddess Dressing – awesome flavor (kind of like a vegan ranch, only better!), but a little heavy. I like to mix it 1/2 and 1/2 with a smooth salsa to thin it out a little.