Before you all chime in, I am well aware that “you don’t win friends with salad”. If the Simpsons say it then it must be true, right?
….whether or not that is a good principle to live my life by is besides the point; what I am trying to say is that I have an awesome salad recipe guaranteed to please and just because I like you so much I am sharing it here on the blog!
The best thing about this recipe, besides being super tasty, is that it is incredibly flexible. You don’t have to have a specific list of ingredients to make this work. Often I throw together whatever is left in my fridge!
As long as you include red cabbage, grated carrot, some leafy greens like rocket or lettuce, something creamy like cheese or avocado and something textural like crunchy noodles, crispy shallots or seeds you are on to a winner.
It is essentially a crunchy vegetable salad but as I said I like to change it up all the time. I serve it with pretty much anything, including chicken, beef, pork, fish, seafood and on its own. To make things easy for you dear reader, I have put together my general favourite version of the crunchy vegetable salad but feel free to tweak, change and add as you see fit:
- Red cabbage
- Green cabbage or wombok
- Rocket or baby spinach
- Scallion or spring onion
- Cheese, preferably Danish feta
- Crunchy noodles
- Chia seeds
- White wine vinegar, sweet chilli sauce and lemon juice for the dressing
Wash and dice your red cabbage, green cabbage and kale and add into a salad bowl. Add in rocket, diced scallion or spring onion and parsley.
Grate carrot and add to the bowl. If you are using a hard cheese like cheddar, also grate it before adding it to the mixture. If you choose a soft cheese like feta crumble it over the salad.
Dice as much avocado as desired and add to the mix. Hint: You can never have too much avocado.
Top with crunchy noodles and chia seeds for taste and texture.
Mix together one parts sweet chilli sauce, two parts white wine vinegar and one part lemon juice for the dressing and then mix through.
Serve with your meal, or enjoy it on its own. I sometimes like to serve mine with beetroot on the side. But the benefit of this salad is you can add or subtract most of the ingredients. In the past I have use capsicum, red onion, cos lettuce, diced almonds, pumpkin seeds, mint, balsamic vinegar and just about anything else I could find in my pantry.
So simple, so quick, so delicious.