New Year's Cleanse Salad
Photo Credit: Dad with a Pan
The holiday season was much enjoyed, but now it's time to cleanse and refocus on the coming year. To that end, we offer this recipe from New West KnifeWorks founder, Corey Milligan, who has perfected a delicious and high fiber winter slaw. Careful secondary research was done to find the tastiest high-fiber foods that are readily available 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 refrigerator for several days, it tastes great when braised in a little bit of stock and is served as a warm side dish too.
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
- 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!
- Once toasted, scoop flax seeds out of the pan onto a paper towel to cool
- 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
- Slice and chop all fruit and veggie ingredients as indicated above
- Combine the thinly sliced cabbage and apple, the sliced orange sections, and chopped dried fruit in a large bowl until evenly mixed
- 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
- Toss the salad ingredients with dressing
- Option A: serve as is!
- Option B: sprinkle blue cheese and/or bacon on top when serving
- 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.
A classic chef's chopping and slicing knife paired with a smaller paring, peeling, and coring detail work knife.