New Year's Cleanse Salad

We hope you all enjoyed the decadence of the holidays as much as we did, but now we're feeling it's time to cleanse and re-center. To this end, our fearless leader and New West KnifeWorks founder, Corey Milligan boasted that he had perfected a delicious high fiber, high flavor winter slaw. Careful secondary research was done to find the tastiest high-fiber foods that are readily availble in the depths of winter, and much in-kitchen testing and tweaking was done to get to the final combination. We got the recipe, gave it a whirl, and are happy to share the delicious results with you.
Not only will this hearty salad  keep well in the refridgerator for several days, it tastes great when braised in a little bit of stock and is served as a warm side dish too.
Photo Credit: Dad with a Pan
1 Small purple cabbage, cored and sliced thinly as possible
1 Apple, cored & sliced thin
1 Orange peeled, sectioned and sliced to bite size pieces
1/2 cup Dried figs chopped
1/2 cup Prunes chopped
1/4 cup Flax seeds toasted
1/3 cup Olive oil
2 tbs Apple cider vinegar
Salt & pepper to taste
Optional Ingredients (Corey: "cause we weren’t born to suffer and the good far out ways the bad.")
1/4 cup Crumbled blue cheese
1/4 cup Chopped crispy bacon
  • Medium non-stick skillet
  • Paper towels
  • Wooden or silicon spatula
  • Large cutting board
  • Medium to large chopping knife - we reccomend the 8" Chef
  • Paring knife or petty knife for coring and peeling - we reccomend the 3" Paring
  • Large mixing bowl
  • Small mixing bowl
  • Fork or small whisk
  • If serving warm: large skillet
  1. Heat medium skillet on medium heat, add flax seeds and toast until fragrant and nutty approx 1-2 minutes - swirl the pan occasionally to turn them and keep an eye on them to avoid burning!
  2. Once toasted, scoop flax seeds out of the pan onto a paper towel to cool
  3. If using bacon, wipe out skillet used for flax seeds and fry up 3 slices of bacon on medium heat until crisped through, place on paper towel drain & cool
  4. Slice and chop all fruit and veggie ingredients as indicated above
  5. Combine the thinly sliced cabbage and apple, the sliced orange sections, and chopped dried fruit in a large bowl until evenly mixed
  6. In a smaller bowl, combine olive oil and apple cider vinegar by whisking quickly with a fork or small whisk, stir in salt and black pepper to taste
  7. Toss the salad ingredients with dressing
  8. Option A: serve as is!
  9. Option B: sprinkle blue cheese and/or bacon on top when serving
  10. Option C: heat a large skillet to medium, add salad ingredients and 1/2 cup of veggie, beef, or chicken stock, and braise until cabbage is mostly tender & serve warm. If desired, sprinkle blue cheese and bacon op top when serving.
Stay sharp.
A classic chef's chopping and slicing knife paired with a smaller paring, peeling, and coring detail work knife.