This is one of my husband Gene’s favorite salads that is packed with superfoods like cilantro, baby kale, cabbage and ginger.
Gene and I like this combo best, but feel free to substitute veggies or add more variety of veggies to this recipe.
½ savoy or green cabbage finely chopped
2 large handfuls baby kale finely chopped
4 Persian cucumbers or 1 cup English cucumbers diced
1 red bell pepper diced
1 large handful cilantro rough chopped
1 medium apple diced (Envy, Opal or Pink Lady apples work well)
½ cup organic raisons
1 cup halved cherry tomatoes or 1 cup tomato diced (added at last minute after dressing)
Fold In Choice Of:
Shelled pistachios, peanuts, cubed cooked chicken breast, shrimp, white sesame seeds or pumpkin seeds
Toss all ingredients together until evenly mixed.
2-3” fresh ginger peeled, rough chopped and then chopped finely in a food processor. Add 3 cloves garlic or for subtler flavor, 1 tbls shallot, 4 tbls. mayo (or avocado mayo if vegan), 5 tbls rice vinegar, 3 tbls sesame oil and 2 tsp Dijon mustard to the ginger and process until smooth.
Cover the veggie mixture with the dressing and toss well adding tomatos at the end.