Hey, all, I was doing some gardening today when I realized how many times I’ve tossed seedlings that I’ve thinned. About a year ago, I realized that I was just tossing nutrient-rich microgreens. From arugula to kale to spinach, and all types of lettuce, they’re all edible and delicious! I especially love beet seedlings. I used to toss them because I only got about a handful. But that’s more than enough to use as a garnish on top of seared salmon or to add to a salad. They’re loaded with vitamins, nutrients, and flavor. I’ll keep this short: don’t toss the microgreens. Just wash and enjoy.
Being a foodie definitely has its perks. I’m often the recipient of food stuff that friends purchase and realize they’ll never use. Gold beets? Sure. Twenty pounds of AP flour? Absolutely. Stunning head of magenta-colored cabbage? Bring it on.
This cabbage, my friends, is the reason for this rainbow-colored vegan delight. It couldn’t be any easier of a recipe, and any excuse to use a mandolin slicer just about makes my day. It could also be adapted for the paleo diet if you nix the salt and sugar. Truth be told, the veggies probably have enough sweetness on their own, but I really dig the sweet/tangy flavor combo, so I do it up with no shame. And the salt is essential for helping the other flavors pop.
Ready for this? Don’t blink.
- half head purple cabbage, roughly chopped
- half yellow bell pepper, julienned
- half green bell pepper, julienned
- one large carrot, thinly sliced
- half sweet onion, thinly sliced
- 1.5 teaspoons sea salt
- cracked black pepper to taste
- 2 teaspoons sugar
- 1/2 teaspoon celery seed
- 1/4 cup canola oil
- 1/3 cup white vinegar
Mix all ingredients together in a large bowl. Fold to incorporate the wet and dry items together. Refrigerate for at least two hours.
Happy and healthy eating, my friends,