Everything But the Kitchen Sink Salad

How an impromptu craving manifested into the creation of a yummy, crunchy, healthy alternative to ‘just another green salad’

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Good food doesn’t have to take a long time to prepare or cost an arm and a leg — it just needs to satisfy your stomach and palate. I’m the queen of impromptu (it’s how I’ve made some of my most favorite culinary discoveries).

Recently, I stole away for a few moments and joined some friends in the garden for lunch. I arrived at their table with my big silver mixing bowl in hand and immediately was met with curious questions, “What’s that?!?!” To which I laughed and responded, “just something I whipped up to satisfy my craving for crunchy, fresh veggies.”

Within moments their forks were in my bowl and the table next to them wanted to know which salad this was on the menu. It’s not officially on the menu yet but given the response I decided to share it here and who knows...maybe it’ll be a new addition in the near future.

Serves 4 / Makes 1 big bowl of goodness

*Note that while I encourage you to get creative with your salad, I recommend using cabbage as the base

Ingredients:

• 1/4 cabbage, (1/2 if it’s small) sliced thinly
• 1 cucumber, chopped
• 1/4 bell pepper, sliced thinly
• 1/4 red onion, sliced
• 1 carrot, julienned
• 1/2 avocado (makes the dressing creamy, yum yum yum)
• Cilantro, chopped
• 1/2 cup nuts, chopped or seeds (I prefer almonds and pumpkin seeds) 

Dressing Ingredients:

• 1/2 cup olive oil
• 1 lemon
• 1/4 cup apple cider vinegar
• Salt & pepper to taste

Directions:

Add everything in a large bowl, toss, eat, enjoy! It’s that easy and that good.

Note:

Additional benefit: a crunchy salad has staying power. You can refrigerate and enjoy a 2^nd day.

Have fun with it. Add in your favorites, come up with your own combos and keep me posted. And while deliciously satisfying on its own, it also pairs with practically anything you’re cooking.

— Lea Haas, Owner, The Garden Cafe Woodstock