Sometimes less is more. I definitely agree with that in fashion, and home decor, but I have a really hard time doing that with food. To me, with food, more is more. But now that it’s winter there is definitely far less in terms of fresh produce (well, that hasn’t travelled 3,000 miles). And I just needed a salad. And with the salad, less is SO more. It really let’s all the flavors shine.
Which is a good thing, because after so many days of eating whatever I could that wouldn’t hurt my teeth (stupid root canal) I needed to get something healthy in my body. And when I start feeling that way, I know enough to listen. I mean, at one point, I was legitimately eating chocolate sauce straight from the container. With my finger. #NoRegrets.
Hopefully this salad will make me feel good enough about my eating habits for a for a while so that I can ignore the fact that I need to go running. I really do love running, I just hate doing it in the cold. And cold rain. Which is what we’ve been having here. But since this salad is so healthy, it negates needing to run. Right? Right.
Even if you don’t eat this as your meal, its quick enough to make as a side or starter salad, and looks rally pretty on the table. I’m kind of becoming obsessed with purple cabbage because I think it’s one of the most beautiful foods ever. One of my favorite restaurants in Vermont – Roots in Rutland – has abstract pictures of fruits and vegetables on their walls and I’m pretty sure purple cabbage is one of them. If it’s not, it should be! And I’ve just made the snap decision that, if I ever have one of those big fancy kitchens where you can hang art (as opposed to barely having enough room for everything) I will have pictures of purple cabbage. It’s been proclaimed.
Tomorrow we have a holiday gift guide coming up (ooohhhh!) and next week some recipes that I’m super DUPER excited about, PLUS a review and giveaway. BIG things happening here, I know!
- 1 large head Kale
- 1 small head purple Cabbage
- 2 Apples
- 1 cup Raisons
- 1/3 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- Chop Kale into small pieces, removing the stem, and place into large bowl. Add olive oil and massage Kale for 2-3 minutes.
- Chop cabbage and apples into bite sides pieces and add along with raisons to bowl. Toss.
- Drizzle with apple cider vinegar.