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.
Salad
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½
small head green cabbage
rinsed
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¼
small head red cabbage
rinsed
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2
large carrots
peeled
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1
pomegranate
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4
Greek dried figs
finely chopped
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4
tablespoons
toasted sunflower seeds
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3
tablespoons
chopped pitted green or Kalamata olives
-
½
cup
chopped fresh dill
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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.
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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.
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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.
Dressing:
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Whisk together all the ingredients for the dressing and mix into the salad. Toss and serve.