Are you tired of talking about New Years resolutions yet?
Last year, my resulotion was to be healthier, and my idea to do this was with this column, the Sunday Salad. And, while I’ll admit to missing a few throughout the year, it seems fitting to start off the year with a Sunday Salad post. I feel good about it.
I’m feeling good about a lot of things right now. About an amazing Christmas holiday with my family, about really spending some quality time with my Mom. I’m feeling good about food photography, I’m still learning but last year I spent a small fortune upgrading my camera, buying new lenses and taking workshops. And I see a big jump in the quality of my work.
I’m feeling good about my body. I haven’t lost or gained a pound this year, but for whatever reason I put on a tight shirt yesterday and for the first time in ages, I thought I looked pretty good.
I’m feeling good about my career, which is totally in flux right now, but things are moving forward, projects are starting to happen, opportunities are opening up and I am so excited to see what happens with them in the next few months.
And I’m feeling good about Jordan. Which isn’t new or surprising, but is wonderful. We’ve both had a terrible flu for the last week, but nonetheless we sat on the couch and giggled for hours yesterday. It’s good to think about that sometimes.
My life isn’t perfect of course. There are a million things wrong right now, and I am certainly no exception, but I’m feeling positive. It’s a good way to start out the year.
All of which has nothing to do with this salad, I just wanted to tell you that.
This salad is what I’m always looking for in a slaw. Namely it’s got a lot of flavor, and isn’t drowning in a mayo driven sauce.
It’s got the cabbage, because I love cabbage, but it’s also got carrots and kale. And instead of mayo it gets it’s creaminess from yoghurt, which is accented with roasted garlic, thyme and lemon. And it’s lovely.
Winter Slaw with Yoghurt, Roasted Garlic and Thyme.
½ small head of Red Cabbage
1 bunch Carrots
1 bunch Green Onions
1 bunch Kale
1 cup Yoghurt
1 tbsp Dijon
½ cup Extra Virgin Olive Oil
5 cloves Garlic
5 sprigs Thyme
Salt and Pepper
Preheat your oven to 350F
Wrap the garlic cloves, still in there skins in aluminium wrap and put it in the oven. Roast for about 30 minutes, or until the cloves are very soft.
In a food processor put the garlic and yoghurt. Zest half of the lemon and juice half of the lemon and add that into the food processor too.
With the motor writing slowly add in the olive oil. Mix in the thyme and Dijon. Season with salt and pepper.
Thinly slice the cabbage with a mandolin.
Using a vegetable peeler make thin ribbons from the carrots.
Thinly slice the green onions on a bias.
Tear the kale from the fibrous veins.
Mix all of the vegetables into a large bowl. Toss with the dressing and serve immediately.