Your Colorful Thanksgiving Plate! Red Cabbage Salad


Have you noticed how brown, white and beige the meal at Thanksgiving has become?

Brown, white turkey, mushed up greyish green bean casserole, mashed potatoes, a white iceberg lettuce salad with some dried up carrot peels, gravy, maybe a slice (ack, a slice?) a slice of cranberry gel for color!  No No No!!!!  Run from your plate!

This is the celebration of Harvest and the Horn of Plenty!!  We should have a rainbow of color on our plates this time of year!

I want to share a few recipes that will be highlighting my holiday tables this year!  Today I will share a beautiful salad/coleslaw to brighten up the plate!

You may have to take a leap of faith on this one with me.  I  love cabbage in most forms but Dave does NOT.  He will eat it disguised in pea soup or other blended dishes but a cabbage salad was out of the question until this!!!

I made this salad when some friends came over and everyone was enjoying it and Dave put some on his plate, just to be polite I am sure.  I noticed he ate some and then the next thing I knew he was dishing up more!!!  I almost choked!  I asked him if he knew what he was eating, and that he didn’t have to eat it just to make me happy.  He assured me that he had no idea what had come over him but he not only tolerated it but he liked it!!!

Now me, I LOVE this salad and could eat it daily!

Mother Nature at Her finest! – note this is not my photo, I ate my cabbage!

The beauty of this salad is that it is as pretty as it is tasty!  This is a great example of using a cheese as a flavoring/condiment instead of the main event.  Cheese and meats have so much flavor but that doesn’t mean they need to be the star of the show!  So often just a little bit of it will really bring out the flavors and textures of what it is mixed with and create some thing so wonderful and complex!  You can really loose the appreciation for the true flavors of foods when we over do it.

Here it is simple and awesome!!

Red Cabbage Salad – With Balsamic and Blue Cheese Dressing

1/2 head of red cabbage chopped

1/2 cup raisins or dried currants

1/2 cup toasted pecans

2-4 Tbls balsamic vinegar

3 dice size pieces of blue cheese crumbled

1-2 Tbls olive oil (I often omit the oil completely- try it without first)

Optional 1 apple chopped

Salt to sprinkle on top

Mix it all up and serve!  This will last a few days in the fridge – I like to give it a little extra balsamic each time I serve it up just because I love it!

As with most of my recipes you can add more or less of any of the ingredients!


If you enjoyed this you might be interested in checking out the 12 or 30 Day Clean Eating Challenges coming up in January.  But sign up now and you will get even more exclusive recipes and tips for the holidays leading up to January!

Kick your holiday habits in the bum! (1)

 Click here for more info!!

Comments are closed here.