Super Food Cabbage Salad
Greek recipes for Greek salads abound and they aren’t all the tomato-cucumber-feta trio! Here is one great salad recipe that calls for Greek superfoods such as dried figs, Kalamata olives, and, of course, extra virgin Greek olive oil, all mingled with a mountain of cabbages, carrots, herbs and seeds. I enjoyed this inspirational salad with one of the most inspiring people I know, the athlete and ultra marathoner Dean Karnazes.
- ½ small head green cabbage rinsed
- ¼ small head red cabbage rinsed
- 2 large carrots peeled
- 1 pomegranate
- 4 Greek dried figs finely chopped
- 4 tablespoons toasted sunflower seeds
- 3 tablespoons chopped pitted green or Kalamata olives
- ½ cup chopped fresh dill
- ½ cup Extra Virgin Olive Oil
- 2 tablespoons Greek balsamic
- 3 tablespoons fresh strained orange juice
- 1 tablespoon Dijon or Greek mustard
- 1 teaspoon Greek honey or petimezi
- Salt and pepper to taste
Coarsely grate the cabbages one at a time using the grating attachment in a food processor, or by hand. Peel and coarsely grate the carrots. Place the cabbages and carrots in a large mixing bowl.
Halve the pomegranate across the middle (not from the crown to root part), Hold it open side down in the palm of one hand and with a heavy soup spoon bang out the arils into the bowl. Add the figs.
Lightly toast the sunflower seeds in a dry skillet for a minute or so, and add them to the bowl, together with the chopped olives and dill.
Whisk together all the ingredients for the dressing and mix into the salad. Toss and serve.