In a world where inspiration can come from everywhere, sometimes it seems like advice is a dime a dozen. Pick a font, slap up a poster and your motto is gold, at least for the time being. While I love a good inspirational quote, I’m finding the sheer amount of everything that I should or could be doing more than a little overwhelming. Is there such a thing as inspiration overload? I’m in a chronic state of it at the moment. Throw in work with its obligations, deadlines and general busy-ness, and I’ve been feeling really worn down.
Luckily, I have this salad in my corner. I was inspired by this baked crispy kale and coconut salad that I love – this raw version is a nice change. Our CSA is pumping out the last bits of the season and that means chard & other tough greens along with frilly heads of napa cabbage. These vegetables are staples at the moment and I can count of them being around, so this salad has been getting some frequent play around these parts. My husband is a fan because the dressing is nice and light – not too sweet, acidic or oily. A bit of raw ginger provides bite. Truthfully, I’m eating this salad because I can practically feel all that fiber and all those vitamins getting fast tracked into my body with every chew. I’m hopping on the Good Ship Good Greens.
I do feel like I should provide a warning with this salad. I don’t think everyone is going to like it. It takes a bit of work to like this salad. The greens provide the big and boldness here, not the dressing. It’s earthy and rustic and sometimes you just need something cleansing and good. This is that salad. Raw greens like chard and kale do need a massage workout to break down all that mouthy harsh fiber into something more easily chewable. I also massaged the napa cabbage leaves which don’t really need it, but I figured it wouldn’t do any harm either. After eating this salad I do have to brush my teeth immediately as it gives me something I like to call “spinach mouth” – that weird, grotty feeling on your teeth and tongue after eating a butt-load of spinach or greens? Do you get that too?
So there you go.
chard & nappa cabbage sesame coconut slaw
1 bunch of chard, ribs removed (sometimes I use a mix of kale & chard here)
1/4 head of napa cabbage
1 t olive oil
a splash or two of sodium-reduced soy sauce
1 t toasted sesame oil
1 t fresh ginger, minced
1 t rice vinegar
1/2 t maple syrup
1 T toasted sesame seeds
1/4 c toasted coconut ribbons
Shred the chard and the cabbage and set aside in a large bowl. Drizzle with the olive oil, a pinch of salt and soy sauce and give everything a good massage for about 2 minutes or until you notice a visible change in the texture and appearance of the leaves. In a small bowl, combine the sesame oil, ginger, vinegar and maple syrup together and then pour over the salad. Toss and sprinkle with toasted sesame seeds & coconut ribbons. Serves 3-4.