Dads Salad
Always begged my dad to make this when I went to visit him. Great because it stays pretty good in the fridge for a few days
Always begged my dad to make this when I went to visit him. Great because it stays pretty good in the fridge for a few days
- 6.1 ounces kale chopped
- 2.4 ounces spinach leaves chopped
- 7.2 ounces cabbage chopped
- 7.1 ounces carrots chopped
- 4.2 ounces red bell pepper chopped
- 1.9 ounces dikon chopped
- 9.7 ounces cauliflower chopped
- 3 ounces vidalia onion chopped
- 2 teaspoons garlic salt to taste
- 8 tablespoons apple cider vinegar to taste
- 2 tablespoons olive oil to taste
- 2.1 ounces blue cheese crumbled
- Carbohydrate 10.5538658548051 g
- Cholesterol 5.5813123603125 mg
- Fat 3.33864978077734 g
- Fiber 3.37430196644688 g
- Protein 4.11631531721612 g
- Saturated Fat 1.56014776487126 g
- Serving Size 1 1 Serving (171g)
- Sodium 301.417237303357 mg
- Sugar 7.17956388835825 g
- Trans Fat 0.260782753697711 g
- Calories 85 calories
Step-by-step
- Mix 1st 3 ingredients together & add remaining veggies.
- Add liberal amounts of garlic salt & toss with apple cider vinegar to taste
- Add olive oil to taste
- Repeat with garlic salt & apple cider vinegar if needed
- Add add'l olive oil if needed
- Add crumbled blue cheese if desired
Swapping white cabbage for red cabbage alters the final appearance dramatically by bleeding purple pigment into the white cauliflower florets over extended storage. Achieving an ideal raw salad structure depends entirely on managing moisture release from dense roots like daikon and carrots while retaining the crisp cellular walls of hearty greens like kale. Although this massive batch yields eight servings easily, halving the ingredients requires no adjustment to the vinegar-to-oil ratio if measured carefully by weight.
- Slice the daikon and carrots into uniform pieces under three millimeters thick to prevent woody textures from dominating each bite.
- Massage the chopped kale with a tiny fraction of the olive oil for two minutes until the leaves darken and soften slightly, which breaks down tough cellulose fibers before the vinegar is introduced.
- Salt the shredded cabbage and let it sit in a colander for fifteen minutes to draw out excess water, preventing a watery pooling effect at the bottom of your mixing bowl.
- Store the tossed mixture in an airtight glass container for up to three days without adding the blue cheese, as soft dairy breaks down rapidly when exposed to acidic dressings.
- Whisk the apple cider vinegar and garlic salt thoroughly before drizzling in the oil to ensure the salt dissolves completely rather than settling at the bottom of the bowl.
Proper mechanical processing of fibrous cruciferous vegetables determines whether the bowl remains crunchy for days or turns limp within hours. Maintaining sharp knife blades prevents bruising the edges of spinach and red bell peppers, keeping oxidation at bay during storage.
