This vibrant purple salad is one of my all-time favorite summer dishes. It has such a complex flavor, yet it’s incredibly simple to make and quite a versatile recipe. This is the perfect salad to bring to your summer cookouts and backyard barbecues. It works great as either a vegetarian main dish or a side salad, and you’ll want to make it again and again. The basic recipe is both vegan and Paleo. Everyone who tries this salad immediately asks for the recipe!
The Salad Recipe
Shred or julienne the following using a food processor, mandolin, or spiralizer:
- 3 carrots
- 2 beets
- 1/2 head purple cabbage
The Dressing Recipe
Whisk together these ingredients (double or triple the recipe if you like a lot of dressing):
- 1 tsp grated fresh ginger
- 1/2 to 1 tsp grated fresh garlic
- 1 tsp curry powder
- 2 Tbs Ume plum vinegar
- 1/2 tsp toasted sesame oil
- 3 Tbs olive oil
- 2 Tbs maple syrup
Recipe Add-Ons/Extras
Mix in one or more of the following if desired:
- sesame seeds
- dried cranberries, cherries, or raisins
- pomegranates
- sturdy greens (i.e. kale)
- nuts, such as shelled pistachios, slivered almonds or sunflower seeds
- chopped chicken (omit for vegan)
- goat cheese (omit for vegan or strict Paleo)
In a large bowl, simply toss the salad with the dressing and any extra additions. This salad is actually even better when it sits in the refrigerator a bit, so consider making it a day ahead of time if possible.
