Colors of the Rainbow Salad
This is my favorite salad. If you have a Veggetti or spiral noodle maker you can spiralize your favorite veggies. If you don’t– a simple thin chop will do. I eat with my eyes first so I like my choices to be colorful. I use green and purple cabbage, carrots, beets (always use beets for my liver), celery (good for blood pressure) and my favorite kale. This is my favorite veggie combo to use with my version of cole slaw dressing. This started with making kale chips but never having the patience to wait for them to dehydrate. I usually ended up eating half the kale chips before they even made it to the dehydrator. So kale was my base and then the added veggies were sooo good with the dressing. The dressing is simple–a little plain Greek yogurt, some chia seeds, splash of olive oil, splash of maple syrup, pink himalayan salt to taste, a splash of Braggs apple cider vinegar, celery seed to taste, chipotle chile pepper to taste (optional) and my fave garlic pepper seasoning. The combination of sweet (maple syrup) and spicy (chipotle chile) is the best! This is the same combo I use for my kale chips. You can make it to your taste–leave out the yogurt or the chipotle chile pepper or use a dressing of your choice. Store bottled dressings have such crappy stuff in them that I have experimented to find a way to get the best flavor on my own. The raw veggies are full of digestive enzymes and nutrients. I sometimes put a tablespoon of nitrite free bacon on this salad but that is optional. I also make my own bacon from coconut meat and that works too.
I would love to hear your comments if you try it!