The color of this salad is so striking to me and elevates the entire dining experience. Heres why: Aside from being beautiful, the purple cauli offers additional nutrients then the standard white. Its hue is due to the presence of a flavoniod called anthocyanins which have been found to help regulate blood sugar levels, control body weight and potentially lower your risk for cancer. All good things in my book.
This salad has a really nice crunch that is so satisfying yet is no fuss to put together, perfect to make ahead as well since the flavors need time to blend. It is eaten as a main course around my place but it would be perfect served as a side along salmon, baked tofu or poached egg for brunch.
1 large head purple cauliflower
1/2 small purple cabbage, thinly sliced
1/4 Cup leek, thinkly sliced on an angle
2 small radish, thinly sliced
1/2 Cup cilantro, chopped
1/4 Cup micro greens, optional
Pinches pink salt and pepper, to taste
1 big lemon, zest and juiced
1/3 Cup extra virgin olive oil
couple Pinches pink salt and pepper
crushed red pepper, to taste
Chop cauliflower into tiny rice'sized pieces. You could also pulse in a food processor, working in batches. thinly slice cabbage. Combine in a large bowl with chopped cilantro, leeks, micro greens, radish, pink salt and pepper to taste.
To make the dressing: combine everything in a small bowl and whisk. You could also put in a small mason jar, secure the lid and shake vigoriously. Season with salt, black and red pepper if desired.
Pour dressing onto salad. Let it marainate for an hour in the fridge or over night. Garnish with more micro greens, sliced lemon and maybe avocado.