Super Salad Slaw with Cider Vinegar Dressing

Super Slaw with Cider Vinegar Dressing by My Utensil Crock

Some days, I just need healthy veggies until I can’t chew any more.

Today – sandwiched between last week (a busy week at work where I wasn’t able to bring lunch), and this coming week (with a trip to Omaha for several days of wedding festivities for a friend) – was one of those days.

Super Slaw with Cider Vinegar Dressing by My Utensil Crock

So I got out my food processor’s shredding disc, shredded an enormous pile of healthy things, mixed them up to make a salad base, and topped it with a light, sweet, and tangy dressing to tie it all together (and help keep my interest for all the chewing).

Super Slaw with Cider Vinegar Dressing by My Utensil Crock

One of the hard parts about making a salad, for me, is deciding what should go in it; another challenge is keeping fresh ingredients available and prepped. Definitely the prepped part. Unless you’re my mom, it’s never a good time to chop a bunch of vegetables (she is very good at that).

I took inspiration from Cava Grill’s supergreens on this salad base. It is shredded cabbage, brussels sprouts, and broccoli stems; and lacinato (dinosaur) kale chopped as finely as I could get it (before getting bored).

Super Slaw with Cider Vinegar Dressing by My Utensil Crock

The cabbage made me think of a slaw, so I went for a slaw-type dressing. No mayo though; a heavy dressing would negate this salad’s supersonic healthiness.  Just apple cider vinegar, zested garlic, celery seed, freshly ground pepper, and a bit of sugar. {Note, it looks like a lot of sugar when you see it in the recipe, but the dressing goes a long way!}

Apple cider vinegar is one of my faves. If you haven’t used it, it’s worth picking up a bottle and getting familiar with it; if you have, you get me on this. Celery seed is another one you may not be familiar with. It comes in a jar in the dried herb section.
Super Slaw with Cider Vinegar Dressing by My Utensil Crock

You have the option of whisking in some 2% Greek yogurt for an added health boost and a little thickness to the dressing.

Super Slaw with Cider Vinegar Dressing by My Utensil Crock

The Greek yogurt will make it look just a bit creamier:

Super Slaw with Cider Vinegar Dressing by My Utensil Crock

Super Salad Slaw with Cider Vinegar Dressing
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: A lot. I don't even know how to quantify this. A huge bowl.
Ingredients
  • For the salad:
  • .5 head red cabbage
  • .5 lb brussels sprouts, cleaned and trimmed
  • 1 large broccoli stem, cleaned and trimmed
  • 1 bunch lacinato kale
  • For the dressing (this will make extra):
  • 1 c apple cider vinegar
  • .5 c sugar
  • .25 - .5 c 2% plain Greek yogurt (optional)
  • 2 large garlic cloves, zested
  • 1 t celery seed
  • lots of freshly ground pepper
Instructions
  1. Have a large mixing bowl on hand to catch all of your shredded veggies.
  2. Shred the cabbage, brussels sprouts, and broccoli stem using the shredding disc on a food processor.
  3. Slice the kale very thin, and then chop it several times.
  4. Toss the veggies together to evenly distribute.
  5. To make the dressing, whisk together the ingredients.
  6. Add the dressing to the salad, stirring with a spoon or fork to distribute. This is not a salad where you would want the dressing "on the side" - way too crunchy!
  7. You can eat it right away, or let it sit for a day (or two).
Notes
A half of this recipe is more than enough! But if you need a big mess of prepped veggies in your fridge for the week, go all in!

This recipe might make more dressing than you need.

Super Slaw with Cider Vinegar Dressing by My Utensil CrockSuper Slaw with Cider Vinegar Dressing by My Utensil Crock

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