28 June, 2010

Rainbow Salad


Four more sleeps until we leave the scorching heat of Dubai and go on our 4-week holiday to Germany. The fridge has to be emptied. The vegetable shelf is pretty much my department, as I love to salads for my lunch. I decide what's for dinner and which veggies go on my kids' lunch or dinner plate. In other words, I am in charge of cleaning out that fridge thoroughly. In the one and only food magazine that I read (BBC Good Food (Middle East) a "Crunchy Detox Salad" caught my eye. It included raw red cabbage which I didn't have in my fridge, but all other ingredients.
It was worth buying as this salad kept what it promised: vibrant colors, textures and flavors. According to the magazine, this salad keeps in the fridge for up to three days. I cannot comment on that as mine only lasted one, and I ate it all by myself.
Beside the red cabbage, it contains just slightly steamed broccoli and green beans to maintain a crunch, chickpeas to add some substance and vegetarian protein. I recommend using home-cooked chickpeas as the canned once are normally a little too soft, especially if they are supposed to go into a crunchy salad. The dried apricots are, in fact, my favorite ingredient. They provide just enough natural sweetness that satisfies my sweet tooth enough to skip dessert. I love the ginger in the dressing as it adds some subtle spice to the salad.
By the way, I don't believe in detox foods. The body detoxes whatever there is to detox. As long as you don't put processed or junk food into your body, there won't be much to detox. This salad is as fresh as it can be, full of vitamins, minerals and antioxidants. You'll feel good afterwards because your body is not busy detoxing crap foods. Just as a thought on the side that I like to share....
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RAINBOW SALAD


1 cup cooked chickpeas (about 1/2 cup dried chickpeas)
1 cup broccoli florets
1 cup green beans, trimmed and cut into 2 inch pieces
2 cups red cabbage, finely shredded
1/2 cup dried apricots, chopped
 4 tablespoons mixed toasted seeds

Dressing
1 thumbsize piece fresh ginger, grated
1 orange, juice of
1 tablespoon balsamic vinegar
2 teaspoons olive oil

Serves 4
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Steam broccoli and beans for 2 minutes. Transfer to a bowl with ice cold water to cool, then drain.

In a large serving bowl, combine red cabbage chickpeas, green  beans, broccoli, apricots and seeds.

Combine all ingredients for the dressing and pour over the salad. Toss to combine. Ready to serve.

2 comments:

  1. this looks delish! I have been looking for good lunch salads and this looks like one to try!

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  2. I tried this salad tonight - It was wonderful! Thank you so much for the recipe. And I definitely agree with you regarding detox! To often there is a focus on dealing with problems after they have occurred as opposed to maintaining a proactive, preventative focus...

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