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Ultimate leafy salad
This may be salad in its most pure form. Comprised of shreds of cabbage, tender herb leaves, and wisps of vegetables and brought together by a tart mango-citrus vinaigrette, no two bites of this salad will ever be the same!
SERVES
4
TO
6
Ingredients
Mango Vinaigrette
- 2 mangoes, peeled and seeded
- 2 grapefruit, juice and zest
- 3 tablespoons (45ml) rice vinegar
- 1 large clove garlic, minced
- 2 tablespoons (30ml) honey
- 1/2 cup (120ml) olive oil
- Salt and black pepper, to season
Leafy Salad
- 3 cups (710ml) red cabbage, sliced thin
- 3 cups (710ml) green cabbage, sliced thin
- 3 cups (710ml) green kale, hand tor, stems removed
- 3 cups (710ml) purple kale, hand torn, stems removed
- 3 cups (710ml) baby arugula
- 3 cups (710ml) dandelion greens, cut into 2-inch (5cm) sections, with stems
- Salt, to season
- 1 bunch Thai basil, leaves only
- 1 bunch mint, leaves only
- 1/2 bunch cilantro, leaves only
- 2 cups (470ml) pea shoots
- 2 scallion, cut on a bias
Assemble
- 2 cups (470ml) micro greens (mizuna, cilantro, alfalfa, kale)
Directions
Mango Vinaigrette
- Add mango, grapefruit juice and zest, rice vinegar, garlic, and honey to a blender. Puree until smooth. Slowly blend in olive oil.
- Season with salt and pepper. Reserve.
Salad
- In a large bowl, add the sliced cabbages Toss with a drizzle of vinaigrette and set aside.
- In a separate bowl, toss the kale, purple kale, arugula and dandelion greens with another drizzle of vinaigrette. Season with salt and toss.
- In a third bowl, mix Thai basil, mint and cilantro, pea shoots, and scallions.
Assemble
- Spoon some dressing on a chilled serving plate.
- Mound the dressed cabbages on the plate. Top with dressed kale, arugula, and dandelion mixture.
- Gently mound the dressed herbs on top of the plated greens. Top with microgreens and serve. Enjoy!
