I posted on Facebook awhile ago wondering what the winter salad is. I eat a lot of salads (one a day keeps me sane!). When the weather turns cold, I shy away from lettuce and other raw veggies. They take a lot of energy to digest, and when I’m using my energy warming myself up, the last thing I want is to sacrifice some of it to superfluous digestion.
Some friends came through with some great suggestions: whole grain salads with barley, garlic, orange zest, olive oil, and pickled veggies, roasted veggies tossed with herbs and balasamic, and green salads full of fennel citrus and red onion. Yum!!
I have more experimenting ahead of me, but I want to share this awesome recipe my aunt Liz suggested: Tassajara Warm Red Cabbage Salad.
Composed of sauteed red onion, cabbage, raisins, feta and slightly sweet toasted sunflower seeds, this warm salad is sweet, savory, crunchy and warm. I nervously made it for the first time and brought it to a Thanksgiving potluck the other week. I wasn’t sure what the reaction would be–I’ve met many people afraid of cabbage and raisins (I was once myself!). I was shocked by what a hit this salad was! I had even been hoping to take some home with me, but alas, no luck.
I make it in the Cuisinart and last night I whipped it up a second time in literally twenty minutes. That’s pretty quick for me — I’m a slow cook. My aunt recommends making extra sunflower seeds (they store well and are great for snacking) and adding more raisins, balsamic and feta than the recipe suggests. I agree!
Tupperware’s Stuffables containers are AWESOME for storing dishes like this. At first glance, my dish wasn’t going to fit in the container:
But thankfully, the flexible lid accommodates!!
A lifetime guarantee, flexible lids and it’s even dishwasher safe. Get yours today!
