Happy Salad

Crispy red cabbage salad with apple and arugula

I present to you an enticing recipe, full of freshness and flavor, that will transform your meals into an unforgettable culinary experience. This crispy red cabbage salad with apple, carrot, and arugula is an excellent choice for a healthy snack or a side dish for lunch. Besides being delicious, the recipe is simple and quick, ideal for anyone looking to bring color and vitamins to their plate. You will learn step by step how to achieve a perfect result, and the tips I share will help you customize the salad to your liking.

Preparation time: 15 minutes
Baking time: 0 minutes
Total time: 15 minutes
Number of servings: 4

Ingredients:
- 3 cups mixed greens (lettuce, arugula, radicchio, endive)
- 2 cups finely shredded red cabbage
- 1 large carrot, peeled
- 1 large apple, preferably tart
- 2 tablespoons dried cranberries
- 2 tablespoons almond flakes
- 3 boiled eggs (optional, soft-boiled)

For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey and pineapple mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- Salt, to taste

Preparation:
1. Wash and prepare the ingredients: Start by washing the mixed greens thoroughly under cold running water. Make sure to spin them dry using a salad spinner to prevent the dressing from diluting.

2. Cut the cabbage: Finely slice the red cabbage into thin strips. It is important not to rub it with salt, as we want to keep the crispy texture and not soften it.

3. Prepare the apple: Wash the apple, cut it in half, and remove the seeds. Then, cut it into small cubes. The apple will add a sweet-tart note that will blend perfectly with the other ingredients.

4. Cut the carrot: Peel the carrot and slice it into thin strips (julienne). This will add a crunchy texture and vibrant color to the salad.

5. Mix the dressing ingredients: In a small bowl, combine the olive oil, honey and pineapple mustard, lemon juice, apple cider vinegar, and a pinch of salt. Mix well until you achieve a smooth emulsion.

6. Combine the ingredients: In a large bowl, add the mixed greens, sliced cabbage, carrot, and apple. Pour the dressing over the salad and gently toss so that all ingredients are evenly coated with the dressing.

7. Garnish: Sprinkle the dried cranberries and almond flakes on top for added flavor and texture. If desired, you can add the boiled eggs, cut in half, for an extra protein boost.

8. Serve with pleasure: This salad can be enjoyed immediately, but it is also delicious after sitting in the fridge for a while to allow the flavors to develop. It is perfect as a side dish or as a main course alongside a slice of toasted bread.

Personal note: I like to add a teaspoon of toasted sunflower seeds for an extra crunch. You can also experiment with different types of apples or add avocado for a creamy texture.

Nutritional benefits: This salad is not only tasty but also rich in nutrients. Red cabbage is an excellent source of vitamins C and K, while arugula brings antioxidants and minerals. The apple adds fiber and vitamins, while the carrot contributes beta-carotene. Almond flakes are a healthy source of fats.

Frequently asked questions:
1. Can I replace the cranberries with other dried fruits? Yes, you can use raisins or dried apricots, depending on your preferences.
2. How can I make the salad more filling? You can add cooked chickpeas or quinoa for an extra boost of protein and fiber.
3. Is the salad good for storing for the next day? Yes, but I recommend keeping the dressing separate until serving to maintain the crispy texture of the ingredients.

Delicious combinations: This salad pairs perfectly with grilled chicken or a portion of baked fish. You can also enjoy it alongside a green smoothie or iced tea for a refreshing meal.

Enjoy every bite! Bon appétit!

 Ingredients: 3 cups mixed greens [green lettuce, arugula, radicchio, endive] 2 cups shredded red cabbage 1 large carrot 1 large apple 2 tablespoons dried cranberries 2 tablespoons almond flakes 3 boiled eggs [soft-boiled] / optional Topping: 2 tablespoons olive oil 2 tablespoons honey mustard with pineapple 2 tablespoons lemon juice 2 tablespoons apple cider vinegar salt

 Tags:  happy salad salad happy cabbage carrot sea raw vegetable salad