Shredded red cabbage with charred broccolette, chopped dates, and parsley, tossed in a ginger and apple cider vinegar dressing

Weeks into an elimination phase, the hardest part is rarely any single meal. It is the sameness: the same roasted vegetables, the same 2 proteins, on repeat until food stops feeling like food and starts feeling like a chore. This salad breaks the pattern in about 10 minutes, all raw crunch and 1 quick char, nothing that asks you to stand over a stove.

That deep purple in red cabbage tracks with a real vitamin C load, tied to collagen formation and a working immune system, and the ginger in the dressing plays a part in easing digestion. Sweetness here comes from the dates, not anything your body has to work to process.

Shred the cabbage by hand if you have the few minutes, and let the color do something for you before the fork does. Deep purple against charred green and flecks of parsley makes a plate worth pausing over before you dig in.

Ingredients

Salad:

• 1 small head red cabbage, shredded
• 4 medjool dates, pitted and chopped
• 1/4 cup parsley, finely chopped
• 1 large bunch broccolette, or 1 small bunch broccoli, cut into pieces
• 1 TBSP coconut oil
• Sea salt, to taste

Dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tsp maple syrup
• 2 tsp finely grated ginger
• 1 clove garlic, minced
• 1/2 tsp fine sea salt

Method

1. Heat the coconut oil in a skillet or grill pan over medium-high heat. Add the broccolette and cook without stirring much, letting it char in spots, then turn to char the other side. It should stay bright and tender-crisp, not soft. Season with a little sea salt and set aside to cool.
2. Shred the red cabbage finely and place it in a large bowl with the chopped dates and parsley.
3. Whisk together the olive oil, apple cider vinegar, maple syrup, grated ginger, garlic, and sea salt until combined.
4. Add the cooled broccolette to the cabbage. Pour the dressing over and toss well so everything is coated.
5. Let the salad sit a few minutes before serving so the cabbage softens slightly and takes on the dressing. Taste and adjust the salt.

Notes

• Confirm the maple syrup is pure and the apple cider vinegar is clean-label, with no added sugars or flavorings.
• The salad holds up well in the fridge and is good packed ahead, since cabbage does not wilt quickly.
• Servings and total time are not given in the source. About 4 as a side is an estimate.
• No nightshade, grain, dairy, egg, nut, or seed ingredients are used, so no swaps were needed.

*Adapted from healmedelicious.com*