Sunday, July 13

Carol's Purple Salad

About 25 years ago, my husband and I worked with a woman named Carol who was extremely forward thinking and ate extremely healthy foods. We had a pot luck and she brought this dish. She called it, simply "Carol's Purple Salad" because purple was her favorite color and a prevalent color in the salad. It is SO SO SO good. Trust me!

Carol's Purple Salad, serves 4-8
1 large heirloom tomato (or a nice large organic tomato)
1 red bell pepper
1 green bell pepper
3 carrots
1 head red cabbage
1 oz. sunflower seeds
1/3 cup olive oil
1/3 cup vinegar (I mix Apple Cider Vinegar and Balsamic)
2 cloves garlic, diced finely
1 tablespoon cumin seeds
sea salt and pepper to taste

Coarsely chop the tomato, removing the seeds and gelatinous stuff.
Coarsely chop the red and green bell peppers.
Dice up the carrots.
Coarsely chop the red cabbage and steam VERY briefly

Combine chopped veggies into a large bowl. Add sunflower seeds.

Combine olive oil, vinegar, garlic, cumin, salt and pepper.

Pour over salad and mix to combine.

This makes a huge amount of salad, but it gets better over the next day or so. I eat it as a main course, I just can't get enough of it!