I don’t know about you, but for me, the Holidays always seem to revolve around eating.
It’s a special part of so many traditions. And there are so many delicious menus to explore from country to country and within different religions and cultures.
I’m all for that. But I also know it’s important to plan ahead for the next holiday.
First and foremost, let’s keep wasted food to a minimum.
It’s not always easy. But if we take an hour or two to plan before we go shopping and think about how versatile our food can be, we can make a big difference.
When in doubt, I always choose freezing over throwing.
Buying organic as often as possible is another thing I like to do.
Not only is it better for the environment and my body. It also means that the animals I choose to eat have had the best life possible.
Speaking of organic: Did you know that organic pork is becoming more available and affordable?
Many supermarkets now have a good selection. I think many people are finding that their consciences and taste buds benefit from the organic choice.
I’ve created this delicious Christmas salad in honor of all the organic pigs that live outdoors.
Filled with seasonal ingredients and some of my favorite holiday flavors, it’s the perfect complement to pork.
The dates, apples, and nuts make it rich and festive, while the herbs and cabbage keep it fresh and light.
The dressing, made with fresh cranberries, red onion, mustard, honey, and olive oil, is a special recipe from a friend.
It’s thick and creamy, like a coleslaw dressing. And it’s the most beautiful color.
It may sound strange. But trust me. It’s gorgeous.
This salad is a great vegetarian and vegan option for Christmas, even though I’ve talked much about meat.
Salads are always welcome on the holiday table, no matter what.
I’ll be serving this year, and maybe my kale and pomegranate salad from last year.
I hope you’ll try this recipe. Let me know what you think!
Red Christmas Salad
- 1 kg small organic red cabbage
- 1 cup mixed and chopped herbs basil, mint and parlsey
- 2.5 red apples thinly sliced
- 15 chopped dates
- 100 g lightly roasted walnuts chopped
- 100 g fresh cranberries
- 1 tsp dijon mustard
- 1 tsp honey
- ½ red onion
- 100 ml olive oil
- A pinch of salt and fresh pepper
- Slice your cabbage as thin as possible, using a food processor, mandolin or very sharp knife.
- In a blender or food processor add all of the ingredients for the dressing. Blend until creamy and smooth. Mix the dressing thoroughly into the cabbage. Add the remaining ingredients and mix until evenly combine. Save a little nuts and herbs for topping and serve the salad.