Resembling a slaw, this raw salad refreshes the palate with each crunchy bite.
This salad is a go-to when needing a lighter lunch or meal prepping.
Vegetarian | GF
· Save the blood orange pulp to later blend in a smoothie.
· Great options to swap out ingredients include radicchio, endives, Cara Cara oranges, and grapefruit.
· This salad is so flavorful on its own that it doesn't need the pickled radish to complete it (as pictured above).
3 tablespoons yogurt
Pinch of salt
1 teaspoon olive oil
¼ red cabbage, thinly sliced
½ fennel bulb, thinly sliced
1 cup snap peas
1/3 red onion, thinly sliced
½ Persian cucumber, thin circles
¼ cup pickled radish (see recipe below)
2 large rainbow chard leaves, destemmed and stems saved
3 sprigs fresh thyme, destemmed
1 tablespoon poppy seeds
Juice from 1 blood orange
1 tablespoon red wine vinegar
1 teaspoon honey
2-3 tablespoons olive oil
Salt and pepper to taste
1. In a small mixing bowl, add the yogurt and salt. Whisk in the olive oil and set aside.
2. In another bowl, add the cabbage, fennel, snap peas, onion, cucumbers, and pickled radish. Set aside.
3. Stack the destemmed chard leaves and roll tightly starting from the root side. Make thin, vertical cuts to produce “ribbons” of chard, and cut those in half so they fit on a fork. Set the leaves aside or in their own bowl. Slice stems thinly and add them to the other vegetables.
4. Peel the blood orange and use a lemon squeezer to juice it into a large mixing bowl. (If you don’t have one, do it by hand and pick out the seeds). Add the red wine vinegar, honey, and whisk in the olive oil until the colors and textures homogenize. Adjust dressing with salt and pepper.
5. Add the ribboned chard leaves to the dressing, gently massaging them until fully wet. Add in the rest of the vegetables, tossing salad until evenly coated.
6. To plate your art piece, smear the yogurt with a kitchen paintbrush or rubber spatula onto a plate. Add heaping spoonfuls of salad, sprinkle with fresh thyme and poppy seeds. Option to add blood orange slices before serving.
Time: 25 minutes + 24 hours for the pickling
Yields: 4 servings
Adapted by Ashley Chavez from an original recipe by Haley Hazell, 2020.
Quick Pickled Radish
Quick pickling is a simple solution for those that enjoy the tangy, lip-puckering sensation that fermented veggies bring but don’t quite have the time or equipment to make it. This recipe brings a pop of color and a zing of flavor to any dish.
1 bunch radish, thinly sliced
1/3 cup red wine vinegar
¾ cup distilled white vinegar
1 tablespoon black peppercorns
2 teaspoons sugar
½ teaspoon salt
½ cup water
1. Place radish in a 20-oz Mason jar and set aside.
2. In a small saucepan, add the rest of the ingredients and bring to a boil. Make sure the sugar is dissolved and stir if necessary.
3. Pour mixture into Mason jar to fully submerge the radish. If radish is not covered, pour in as much water as needed.
4. Seal the jar and place in refrigerator. The radishes are ready to eat in 6-8 hours, but the longer they sit, the more flavor! Store in the refrigerator for up to 2 months.
Time: 15 minutes + 1 day for optimal flavor
Yields: ~ 1 cup
Adapted by Ashley Chavez from an original recipe by Alex Vido, 2020.