Looking for a deliciously different salad this spring? Try this one! I picked up a bag of cole slaw mix the other day thinking I’d sautee it with onions and serve it with egg noodles. For anyone familiar with Hungarian cuisine, this combination is called Haluska or Haluski, in some circles. It’s a popular dish served at weddings in my home town in Northeastern Ohio and is considered comfort food.
But since the temps have gotten higher, the thought of being over a hot stove cooking cabbage and boiling egg noodles was not so appealing. So I opted to make a new salad.
This salad is simple, fresh, nutritious AND delicious. My motto is, “food is for eating”. If it doesn’t taste good to you, why bother?
Cabbage is an often overlooked vegetable, but it shouldn’t be. It’s part of the cruciferous vegetable family along with broccoli and cauliflower. It’s an excellent source of vitamins K and C as well as anti-oxidants and phytochemical that help prevent disease, notably cancer. In addition, it’s low in calories and provides some folate, a B vitamin needed to protect DNA (kinda important)!
I used green grapes in this salad, but red grapes would add more color to the dish. If you don’t have poppy seed dressing you could use a honey mustard or other sweet vinaigrette. Pineapple boosts the fiber and vitamin C content of the salad as well as the texture and taste. It’s also in season now, so take advantage!
If you don’t have sunflower seeds, pumpkin seeds would make a good substitute or slivered almonds would work well, too. I like to add nuts or seeds to my salads for texture, taste and heart-healthy fats.
1 (10 oz) bag cole slaw mixed or 1 head cabbage, shredded
1/4 cup sunflower seeds
1/2 cup pineapple chunks
1/2 cup green or red grapes, cut in half
1/2 cup poppy seed dressing
- Place cole slaw mix in a large mixing bowl.
- Add sunflower seeds, pineapple chunks, grapes and poppy seed dressing.
- Toss slaw and fruit to coat.
- Serve cold.
Makes 6 servings.