Raw Kale, Carrot, and Cabbage Salad

Trying new foods sometimes feels like a lot of work in the kitchen with disappointing results on the dinner plate. "Under-spiced", "odd texture", and "it would have been better with X ingredient" are the complaints I commonly get when I take a gamble on a new recipe. I love to cook, but I find these situations so discouraging. Sometimes it makes me just want to throw my hands up in the air and tell my husband, "You're right! Ordering a pizza would have been a better idea!"

Luckily, the salad recipe I'm sharing today is neither time consuming to make nor disappointing in the taste department. Bonus points: it contains kale - a super healthy, hearty green that helps this salad hold up for lunch leftovers for the next two days.

You could make this salad more complicated (although fresher and probably even tastier) if you start with all local produce, but I kept it quick and started with some bagged organic kale and shredded carrots from Trader Joe's. You could also cheat and use red cabbage that's already been shredded. Whatever you do, don't cheat with the dressing. A bottled dressing will not have the fresh, acidic, tangy flavor you need for this salad to reach perfection.

Raw Kale, Cabbage, and Carrot Salad with Tangy Lime Dressing 

Ingredients

Salad

1/2 bag (or 6 oz) chopped kale

2 cups (or 4 oz) shredded carrots

1/2 head (or 5 oz) shredded red cabbage

1 apple, peeled and cut into sticks

2 scallions, chopped

1/4 cup raw slivered almonds (optional)

Dressing

Juice from 2 limes

1 tbsp spicy brown mustard

1 tbsp maple syrup

2 tbsp cold pressed olive oil

salt & pepper, to taste

1. Mix all of the salad ingredients together keeping the nuts separate.

2. Place all dressing ingredients in a small mason jar and shake well until blended. 

3. Pour the dressing over the salad and toss well to incorporate.

4. If you are using the almonds, sprinkle them over the salad just before serving.