I make variations of this salad all winter long because all of these vegetables are readily available, but of course now that beets, cabbage and kale are at the famers market, I am in heaven. To be fair this photo is a version I made without beets so the beets will make it even more colorful. The proportions of chopped vegetables is not critical. This will last several days in the refrigerator.
2 purple beets, lightly steamed and grated (steam them without peeling them. let them cool and then the skins will slip off easily)
¼ head of red cabbage chopped finely
2 cups finely chopped lacinto kale
1/4 cup red onion finely chopped
1 cup grated daikon or harukai turnip
1 cup grated purple carrots (or whatever you can find)
¼ cup chopped fresh mint
2 cloves minced garlic
Balsamic salad dressing
- Cook the beets. Place unpeeled beets with the stems on (they retain more nutrients this way) into a steamer and steam until tender. Drain. Refresh under cold water and leave to cool. You should be able to easily rub the skins off. Coarsely grate.
- Prep the cabbage, kale, onion, cabbage, garlic, daikon, mint
- Toss with your favorite balsamic vinaigrette. I often doctor Wholefoods Organic Balsamic dressing with dijon mustard, more balsamic vinegar, brown rice vinegar and a little ume plum vinegar.