Purple cabbage is a common staple in Ukraine, as is parsley and radish. Together in a salad, the taste is divine! This is a great salad to add to a hummus or quinoa wrap, as the crunch in it will give your wrap some extra texture. The addition of kale also helps to add some protein and color to the mix , and it works great as a surprise addition to the salad.
This recipe is quick and easy to make, you can whip it up in a good 15 minutes, depending on your chopping skills, of course!
So without further ado…let us begin!
You will need:
- 3 cups thinly sliced purple cabbage
- 1 1/2 cups sliced daikon radish
- 1 cup parsley
- 1/4 cup thinly sliced red onion
- 2 large leaves of kale
- 4 red radishes
- 3 tbsp olive oil
- 1 tsp salt
You want to be sure all that all your vegetables are chopped first. Thinly slice the cabbage, daikon radish, red onion, green onion, parsley and red radishes, then add them all in a large mixing bowl. Next take the kale leave and de-stem them. This can be done by holding the leaf by the stem at the bottom, then gripping the leaf at the base:
Next, pull the leaf up to the top of the stem. The leafy part will come right off, leaving the stem a separate piece:
Rip up the kale leaves into small pieces and add to the bowl. Mix everything together with your hands until the kale leaves start to “wilt”. This is also known as “massaging” the salad. Next, add the salt, and mix with your hands again, about another 30 seconds.
Lastly, add the olive oil. If you want to mix with your hands again you can. If not, then mix everything together with a spoon. You can also also try the salad to see if you think it needs more salt and oil.
Leave the salad to sit for about 10 minutes at room temperature, so the olive oil can have some time to soak into the cabbage. After about 10 minutes, take it out and eat!
You can eat this as a salad or add it to your main dish. It’s very versatile and a fun way to add in texture and colors to your meal!