Green winter salad with tahini dressing
When the end of year rush is looming, remember to take some time out to nourish and balance your body with wholesome seasonal produce. This is also the time of the year that cruciferous vegetables find their way onto our tables in the form of traditional, heavier meals. This needn’t be the case anymore. There are plenty of healthy ways to serve these nutrient-rich veggies, and one of them is raw.
Cruciferous vegetables. These are a group of well-known vegetables including broccoli, brussel sprouts, cabbage, cauliflower, kale, bok choy, rocket and watercress. They are also high in vitamin C, antioxidants, fiber as well as being anti-inflammatory and hormone balancing. However, some people avoid these vegetables because they don’t always digest so well, or they overcook them thinking it will help. To reduce bloating and gas, try eating fermented foods on a daily basis. Some popular fermented foods are kefir, kimchi, kombucha, plain yoghurt (look for the sour, unsweetened varieties), sauerkraut or make your own fermented pickles.
Why raw? By including some raw food into your diet, you are increasing your intake of nutrients and fiber. Not all vegetables benefit from being eaten raw, for example tomatoes are best eaten cooked to benefit from the additional lycopene. This raw cruciferous vegetable salad is a mix of finely chopped broccoli, brussels sprouts, baby kale and cabbage, drizzled with a creamy (and dairy-free) tahini dressing and topped with sweet pomegranate arils. If you’re familiar with the creamy tasting tahini dip, then you’ll love this salad dressing version. It’s so versatile, you can double up on the dressing and keep it in the fridge for another salad day.
GREEN WINTER SALAD
Serves 2 - 4
1 cup thinly sliced purple cabbage
1 cup brussel sprouts, thinly sliced
1 cup broccoli florets, finely chopped
1 cup baby kale, wild rocket or any other seasonal baby leaves
1 cup coriander (cilantro), chopped
1/4 cup pomegranate arils
1 small spring onion, finely sliced
Tahini salad dressing
4 tablespoons cold water
2 tablespoons extra virgin olive oil
2 tablespoons tahini paste
1 tablespoons lemon juice
1 small clove garlic, crushed
Arrange all the vegetables into a large bowl.
Place all dressing ingredients into a small bottle with lid. Close the bottle and shake very well. Pour over the salad (as much as you like) and toss lightly. Serve immediately.
Note: If you prepare the dressing in advance, store in a sealed bottle in the fridge for up to 4 or 5 days.