Winter Salad (p. 116)

This basic winter salad is great for everyday eating. It’s chock full of nutrient-rich winter vegetables. The root vegetables add a little sweetness, and the nibs add a hint of pizzazz.
brussells x section_preview

Makes about 2 cups
Takes 15 minutes

2 large leaves kale
3 brussels sprouts or 1/2 cup shredded red cabbage
1/2 cup chopped broccoli trees
1 small jicama
1 large carrot
1 small golden beet
2 tablespoons cocoa nibs
3 tablespoons oil
2 1/2 teaspoons lemon juice

De-vein and shred the kale. Chop the brussels sprouts and broccoli trees. Put the kale, brussels sprouts, and trees into a mixing bowl. Peel the jicama. Grate the carrot, beet, and jicama, and add them to the mixing bowl.

Add the cocoa nibs, oil, and lemon juice. Mix well and salt to taste. Serve this salad raw, pickle it to make kraut, or cook it by roasting, steaming, or stir frying.

Ginger bliss: Replace the oil and lemon with 1/4 cup of coconut milk and 2 tablespoons of minced ginger.

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