Yes, I'm being pretentious with this name.
But I've also realized lately that I eat SO. MUCH. SALAD. And I haven't written down many of my go-tos for bases lately! As much fun as my treats are to develop, the truth is that I can have those treats occasionally because I usually eat tons of nutrient-dense veggies and meats throughout the rest of my "feeding time."
Usually when people think "cruciferous," they automatically picture broccoli or asparagus. However, this is actually a really big family of deep-colored veggies. While the first thing that tells me is they're very photogenic (as you see below) I have also tried becoming more conscious of the fact that there are many veggies in this class that are softer and leafier.
So, we're being elitists here. This is a simple and unique salad mix using only the cruciferous family that can be enjoyed with a good dressing, such as my Tangy Tahini Dressing, or expanded upon by throwing in whatever other veggies tickle your fancy (I hate that phrase, why did I just use it?)
Okay, enough delving into my crazy mind for this post. Enjoy... and eat your veggies!
Completely Cruciferous Salad
Prep time: 10 mintes Cook time: NONE! Total time: 10 minutes
Yield: 4 large salads, 8-12 smaller salads
- Using a mandolin or a very sharp knife, shred the head of cabbage and each brussels sprout.
- Tear leaves of kale off of the main, thick stems and into bite-sized, or slightly larger, pieces.
- Toss all veggies together in a large bowl, along with any dressing* you may want, and serve. If using for meal prep, this can store up to a week in a covered container in the fridge.
*Again, I recommend mixing this with the Tangy Tahini Dressing!
1 head purple cabbage
1 large bunch kale of choice
1, 12-oz package of brussels sprouts