Purple Gathering Salad
Two purple worlds combine to create this beautiful salad.
One night; I added my lemon herb dressing to a head of cabbage my friend chopped. We tossed it with my favorite plant feta and this was the origin of the dish. I have since added steamed beets, sprouts, textured endive lettuce and toasted nuts. The flavors here are sweet, bold, tangy and herbal.
Whether I eat this salad room temperature or chilled in the fridge; it’s such a special one!
Cutting open a purple cabbage is like entering another world. I get lost in the folds and rivets of this wondrous vegetable. There is an incredible design that exists within every expression of nature. With it’s undeniable visual draw; it’s a food that hits the heart. How lucky we are to have such food.
Stay tuned for my fermented purple cabbage recipe – which is loaded with probiotics, antioxidants and promotes a healthy gut. The ruby purple beet adds a beautiful texture to this salad, balancing out the crispy purple cabbage. These two really make a powerful duo.
I’m going to be adding an entire video and entry on the proper techniques to soaking nuts, seeds, legumes and beans. Pecans are easy to prepare the night before with an overnight soak.
Check out the notes to see the step by step. This salad pairs swelling with mediterranean dishes, plant bowls and as a burger filling.
I hope you enjoy this purple bowl of love!
Purple Gathering Salad
- 2 large purple beets
- 1 large purple cabbage, sliced thin
- 1 cup sprouts of choice ( I used )
- 7 oz pecans, soaked and toasted * see notes
- Plant feta, to your liking *
- Everyday lemon herb dressing , to your liking *
- Steam your beet(s) – Fill a pot with enough water to just reach the bottom of your insert steamer rack, boil, place beets whole on rack, reduce heat to simmer, cover with a lid and let steam for 30-45 minutes (until they can be easily pierced with a fork)
- If you do not have a steamer, you can boil the beets in lightly salted water for 20-40 minutes (until they can be easily pierced with a fork)
- When your beets are ready, remove from heat, allow to cool and peel off the skin
- Chop your beets to your liking – i like them a bit irregular and chunky
- Chop your cabbage into thin long pieces
- Toss cabbage and beets into a large serving bowl
- Drizzle on everyday lemon herb dressing and feta – toss/ mix to combine – it will become creamy and beautiful!
- Top with pecans and sprouts
- Serve room temperature or chilled