Rockin’ Rainbow Salad

 

Nantucket 2014 Rainbow salad

A colorful crowd-pleaser!  Cleanse-compatible.  And a perfect side dish for a barbecue or as a healthy not-so-starchy base for a lovely piece of grilled fish.  A great option for any holiday celebration too.  In the photo, that’s me mixing up this salad for a gang of 22 retreat-goers.  Clean hands and a clean countertop make for easy mixing when you’re cooking for a crowd.  Plus, it’s a LOT of fun.

  • 6 cups mixed green and purple cabbage
  • 2 cups fresh arugula (or fresh baby kale)
  • 1 large sweet red or orange pepper, thinly sliced
  • 1/2 cup scallions, green tops only, minced
  • 1 large mango (peeled and chopped)
  • 1/2 cup fresh cilantro, minced stems and leaves, packed
  • 1/3 cup sunflower seeds (or pumpkin seeds)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • Seasalt and ground pepper to taste

Discard dry, outer leaves and hard cores of cabbage. Thinly slice cabbage (like straw) and cross-chop into 1-2″ pieces. Mix all ingredients together and massage well (easiest with your hands). Yes, you really want to massage it, not just blend.  This helps to break down the cabbage to make it more tender and to marinate the vegetables in the lime and mango juice for a deliciously sweet and vibrant flavor.  Ideally, refrigerate at least 2 hours before serving and then allow to warm up a bit for maximum flavor. Juice from the fruit mixes in and sweetens the dressing – delicious!