Winter Slaw With Apples, Dried Cherries And Pecans

My friend H and I rewarded ourselves this morning after a walk along Palisades Park and the Santa Monica pier with a trip to the Santa Monica Farmer's Market. Of the countless farmer's markets taking place across the city each week {mostly weekends} I vote this one the best. The market pops up each Wednesday across a few mini city blocks - just a stone's throw from one of the most beautiful beaches.  It's a place brimming with flawless produce, nuts, jams, meat and seafood; a place that attracts local chefs; a place void of the crowds that descend upon the beach and promenade each weekend. 

After admiring all the beautiful bunches of leafy greens and reaching for some kale, it dawned on me that ultra-nutritious cabbage has taken a back seat to its ubiquitous cousins.  Cousins such as kale, broccoli, cauliflower and Brussels sprouts. I am guilty as charged - always using arugula, baby spinach or kale as the base for salads; blanching or roasting broccoli, cauliflower or Brussels sprouts for dinner. And so I came home determined to create a salad using cabbage. Cole slaw came to mind but I wanted to mix things up - and so I created this crunchy, sweet and tart slaw-like salad.

Winter Slaw With Apples, Dried Cherries And Pecans

4 c shredded cabbage

5 kale leaves, stems and tough center veins removed, leaves sliced thinly

1 c jicama, peeled and chopped

1 medium size sweet, crisp apple, peeled, cored and chopped 

1/4 c dried cherries

1/4 c fresh chives. chopped

3 T pepitas

3 T roasted pecans, chopped

- and for the dressing

6 T low fat Greek yogurt

3 T olive oil

juice and zest of 1 and 1/2 small lemons

1/4t + 1/8 t minced garlic

a pinch or two of kosher salt and freshly ground pepper, to taste

To make the dressing, combine all dressing ingredients in a bowl. Taste the dressing and adjust seasoning if necessary. Set aside.

In a large bowl, add each of the salad ingredients and toss with about 75% of the dressing. Slowly add in more dressing if needed. Taste and adjust seasoning to your liking.

Source:  Jill Crusenberry, inspired by Tasting Table, Sonya Cote