Here is a great salad (a few years ago would have been described as a nutritional powerhouse but that is no longer trending) with simple ingredients that can be changed depending on the season...use kale, watercress, broccoli and spinach when in season.
this easily serves 4 as a side dish
2 cups shredded Red cabbage
2 cups shredded green cabbage
1 cup shredded carrots
4tsbp lemon juice (juice 2 lemons)
1/2 cup minced parsley
3tbsp minced canned/bottled/roasted peppers/pimento
2tbsp minced onion or scallions
1/2 tsp sea salt
Dressing:
1/4 cup light/single cream or plain live yogurt
2tbsp tomato ketchup
2tsp prepared Dijon Mustard
2 tsp cider vinegar
1/4 tsp sea salt
2 tsp honey (optional)
pinch ground black pepper
pinch ground paprika
pinch ground cayenne
This salad should be dressed 20 mins before serving
In a large bowl, combine the cabbages, carrots, onions, parsley add the 1/2 tsp salt.
Mix in the pimento and mix well to combine.
In a jelly jar add the cream and rest of dressing and shake well.
Pour over the raw vegetables, mix very well and wait 20 mins before mixing once more before serving.
Variations:
add 1-2 cups any chopped raw nut
add 1-2 cups any dried fruit (wash well and maybe soak them in a little water for 20 mins, draining well, before adding).
When in the height of season add some sliced ripe bell peppers.
Replace the minced parsley with cilantro or fresh mint.
In summer weather add any chopped fresh fruit except melon which is too wet.
I also like to add some fresh grated ginger to this salad for extra zing, also helps with digestion.
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