I am salad addict. I love it. Or I love them. I used to HATE salad, I would physically retch when eating it. It wasn’t a neurotic thing, I didn’t like the earthy taste or the dry texture that kind of clung to my throat, and I don’t really like the taste of the rocket that formed the basis of my mum’s salads. My mum was/is also awful at making dressings (well, she likes her dressings, but they still make me feel sick, she just adds too much mustard), when I found out how to make dressings my experiences with salad greatly improved.
I want to continue the mission of this man, Salad Pride, and transform the way people feel about salads. People think salads are comprised of lettuce and tomatoes, and placed on the side of your plate to fill up space. Not for me. I’m not gonna list the various things you can put in a salad, but I want to state that my salads are actually FILLING. People say salads can’t sustain you. THEY EFFING SUSTAIN ME. If you add the correct ingredients that provide the suitable nutrients, there’s no reason to not let salads be the centre of your life. I’m not sure if it’s me being feeble-stomached, but I can honestly say that salads FILL ME UP. Just look at Salad Pride to see how you can add grains, pulses, cheese etc to makes salads filling.
SO why salads? WHY THE HYPE? Salads are extremely healthy, the fact that the bulk of salad is made from fresh, raw vegetables (and fruit) means you’re receiving the nutrients at their optimum condition. I’m not condoning a raw diet, but eating a lot of raw food is extremely beneficial to your health. AND I KNOW people think that people who think/eat like this are weird and obsessive. And there is a common assumption that salads lovers are tired and gaunt, but I always feel great, full of energy and I never get ill.
Salad can be an expensive habit, but I stress ‘CAN’. I live on a small budget but have salads almost everyday, I always have produce that is easily grown in Britain (onions, spinach, lettuce, carrots). But recently I went to a restaurant and they introduced me to the wonders of red cabbage.
Previously I didn’t like red cabbage, it has a taste doesn’t it? It’s a bit bitter, or something. But the salad in this place was SO good, I realised that if you give cabbage a good dressing to let it soften and take away its acidity, it can taste amazing. So here is a red cabbage, apple, rocket and carrot salad. Perfect for lunch. The apple takes away the harshness of the cabbage, and the sweet carrot also counteracts this. I added the rocket to add a bit of greenage, but it’s not necessary, maybe add some lettuce, spinach, or just cut down the ingredients to cabbage, apple and carrot salad. Top with a dressing, I’ve chosen a red wine vinegar one, and it’s done! Red cabbage is very filling, something to do with its genetic make-up means it takes longer to digest, and thus it’s a low fat way to keep you feeling fuller for longer.
AND IT’S SO CHEAP.
Ingredients- Serves 1 (the plate in this picture is MASSIVE)
For the salad
-150 g red cabbage
-1 small braeburn apple.
-1 carrot, peeled
-1 handful of rocket
For the dressing
-3 tbsp of red wine or balsamic vinegar
-1 tbsp of olive oil
-1/4 tsp salt
-2 tsp of lemon juice
-For the salad, chop the cabbage into ribbons, and with the carrot use the peeler to create ribbons as well. Chop the apple to whatever formation you wish. Mix in a bowl with the rocket.
-Mix together all the dressing ingredients and pour over the salad.
-Leave to sit for about 5-10 minutes so the cabbage has time to soften up.
-Eat. This would be great as a make ahead lunch however the apple will turn brown, but that doesn’t mean the salad will be ruined. In fact, the flavours of the dressing will have a longer time to be absorbed by the cabbage.