A Cruciferous Salad
Ever since I was a teenager I loved this salad. It’s super simple to make, it lasts about a week in the fridge, and tastes great. It’s really good for you too. It’s chalk full of iron.
- 4 Broccoli heads with some stem
- 1 cauliflower head, cut into bite size pieces
- 1/2 head red cabbage sliced thinly and about 1.5 inch long
- White wine or apple cider vinegar for drizzling
- Salt & pepper to taste
The amounts of the ingredients will depend on how much you really want to make.
Boil water then throw in the cauliflower for a minute, add the broccoli, let those boil for about 3 minutes or until al dente. Remove with a strainer spoon or chinois so you get all of the little pieces. Add the red cabbage for 20 seconds and remove. Put all of the veggies together in a big bowl and drizzle the vinegar over add salt and pepper to taste and mix.
Eat Clean, Eat Healthy, & Eat Well.