Red Shred Salad Recipe
Pickled white cabbage, red cabbage, arugula, sliced vegetables, pumpkin & sunflower seeds, spicy harissa vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Pickle the Cabbage
In a bowl, combine the shredded white and red cabbage. Sprinkle with salt and let it sit for 10 minutes. Rinse and drain. Optionally, you can pickle the cabbage in vinegar for a tangy flavor.
Mix the Salad
In a large mixing bowl, combine the pickled white cabbage, red cabbage, arugula, sliced carrot, bell pepper, and cucumber. Toss gently to mix.
Add Seeds
Sprinkle pumpkin and sunflower seeds over the salad.
Make the Vinaigrette
In a small bowl, whisk together olive oil, harissa paste, vinegar, salt, and pepper to taste.
Dress the Salad
Drizzle the spicy harissa vinaigrette over the salad and toss to combine thoroughly.
Serve
Serve immediately or chill in the refrigerator for 15-30 minutes before serving to allow flavors to meld.