Description
This crunchy, AIP Charred Broccolette and Cabbage Salad is well-balanced with the sweetness of dates and a zesty ginger vinaigrette.
Ingredients
Scale
Salad
- 1 small head purple cabbage
- 4 medjool dates, pitted and chopped
- 1/4 cup parsley, finely chopped
- 1 large bunch of brocolette or 1 small bunch broccoli
- 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
- 1/2 tsp fine sea salt
Instructions
Salad
- Heat a large cast iron skillet or grill pan over medium-high heat. Add coconut oil to pan and allow to get very hot.
- When the pan is smoking, add the broccolette florets and the sliced stems in an even layer. Cook undisturbed for 2 to 3 minutes or until the undersides are becoming charred. Flip florets and cook 2 mins more on other side. You want the broccolette lightly charred, but still crunchy.
- Transfer broccolette to bowl and season to taste with sea salt.
- Next, thinly slice or shred cabbage using a mandoline. Finely chop dates and parsley and add to salad bowl along with broccolette.
- Dress salad and allow to sit a few minutes before serving.
Dressing
- Crush your garlic and grate fresh ginger.
- Measure liquid ingredients (olive oil, apple cider vinegar and maple syrup) – I like to measure and mix everything directly in the glass measuring cup.
- Add garlic, ginger and sea salt to measuring cup and whisk until all ingredients are fully blended.
- Taste and adjust as necessary
- Prep Time: 20 minutes
- Category: Salad