Kaleidoscope chopped salad takes coleslaw to a whole new level

Based on the author's interpretations and judgments of facts, data and events.

Kaleidoscope Chopped Salad

Enjoy a healthy and flavourful chopped salad made with in-season, fibre-packed cabbage. - Joanne Nijhuis photo

Enjoy a healthy and flavourful chopped salad made with in-season, fibre-packed cabbage.

This recipe takes coleslaw to a whole new level with the addition of fresh dill and edamame.

Use store bought bottled Italian dressing or make your own with the recipe below. Consider the addition of shrimp or feta for an extra layer of flavour or keep it plant-based and vegan. 

DID YOU KNOW?

Versatile cabbage is an affordable, low calorie nutrition powerhouse containing fibre and vitamins K and C. Cabbage keeps well in the refrigerator for weeks and tastes great raw or cooked.

Delicious edamame beans are whole immature soybeans. They are a good source of protein and can be found in the freezer section of the grocery store.

INGREDIENTS

Salad

2 cups (500 mL) chopped red or white cabbage

1 cup (250 mL) leafy greens (optional)

2-4 peppers sliced

1 cup (250 mL) cooked edamame (optional)

1 medium onion, chopped

1/2 cup (125 mL) chopped fresh dill

1/2 cup (125 mL) feta (optional)

1 cup (250 mL) cooked shrimp (optional)

Dressing

1/2 cup (125 mL) vegetable oil

1/4 cup (63 mL) lemon juice

1/4 cup (63 mL) white vinegar

1 tsp (5 mL) sugar

1/2 tsp (2.5 mL) salt

1/4 tsp (1.25 mL) dry mustard powder or 1 tsp (5 mL) Dijon or yellow mustard

1/4 tsp (1.25 mL) onion powder

1/4 tsp (1.25 mL) garlic powder

1/4 tsp (1.25 mL) paprika

1/2 tsp (2.5 mL) oregano (dried)

1/4 tsp (1.25 mL) thyme (dried)

INSTRUCTIONS

1. Combine the chopped salad ingredients in a bowl and mix well.

2. Use store bought bottled Italian dressing or, if making your own, combine the salad dressing ingredients in a bowl and whisk or add to a Mason jar and shake well.

3. Toss the chopped salad with 1/2 cup (125 mL) of salad dressing or to taste. Serve cold.

4. This salad will keep in the fridge for three days.

Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and counselling — in person or online via Zoom Health.