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RECIPE
18 INGREDIENTS 10 STEPS 20min

Warm Purple Power Salad

4.9
7 Ratings
Hello, power lunch. Sautéed purple cabbage, apple, beets, and arugula meet a tangy honey mustard vinaigrette in a tasty, warm salad. This is brain, body, and soul food. It is light and filling as well as visually delicious. Get ready to power up your day with this lunch!
Warm Purple Power Salad Recipe | SideChef
Hello, power lunch. Sautéed purple cabbage, apple, beets, and arugula meet a tangy honey mustard vinaigrette in a tasty, warm salad. This is brain, body, and soul food. It is light and filling as well as visually delicious. Get ready to power up your day with this lunch!
If I could I’d own a huge farm with large greenhouses so all fruits and vegetables would always be in season. Until then, I’ll eat seasonally. Homemade versions of processed foods are always better.
http://margaretsdish.com/
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If I could I’d own a huge farm with large greenhouses so all fruits and vegetables would always be in season. Until then, I’ll eat seasonally. Homemade versions of processed foods are always better.
http://margaretsdish.com/
20min
Total Time
$5.58
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Small Red Cabbage
1 cup
Edamame , steamed
4 cups
1/2 cup
Roasted Pistachios , roughly chopped
1 Tbsp
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Yellow Mustard
1/2 tsp
1/2 tsp
1/4 tsp
Celery Seeds
1 tsp
Fresh Oregano
to taste
Freshly Ground Black Pepper
1 pinch
Cayenne Pepper
(optional)
1/2
Orange , juiced
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
807
FAT
53.1 g
PROTEIN
22.9 g
CARBS
78.0 g

Cooking Instructions

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Step 1
For the dressing, whisk together Extra-Virgin Olive Oil (1/4 cup) , Yellow Mustard (2 Tbsp) , Apple Cider Vinegar (2 Tbsp) , Honey (1/2 tsp) , Salt (1/2 tsp) , Celery Seeds (1/4 tsp) , Fresh Oregano (1 tsp) , Freshly Ground Black Pepper (to taste) , and Cayenne Pepper (1 pinch) . Set aside.
Step 2
Cut Red Cabbage (1) into quarters. Remove thick white stem at the base of each quarter.
Step 3
Cut each quarter in half and thinly slice remaining cabbage. Set aside in a bowl.
Step 4
Peel Yellow Onion (1) and cut in quarters.
Step 5
Cut each piece in half in the opposite direction and into thin slices. Add to a large pan.
Step 6
Peel Beet (1) cut into quarters. Slice each quarter so you are left with thin matchstick sized pieces. Set aside.
Step 7
Put pan with onions in it on the stove. Add Extra-Virgin Olive Oil (1 Tbsp) and sauté on medium heat for about 5 minutes.
Step 8
Add beets and cook for another 3 minutes.
Step 9
Add cabbage and cook for 5-7 minutes, or until cabbage is warm and starting to wilt but still crispy. Add Red Apple (1) 2 minutes before cabbage is done.
Step 10
Remove from heat and immediately toss with prepared dressing, Arugula (4 cups) , Edamame (1 cup) , and Roasted Pistachios (1/2 cup) . Add Orange (1/2) and mix well. Serve warm.

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Nutrition Per Serving
Calories
807
% Daily Value*
Fat
53.1 g
68%
Saturated Fat
6.8 g
34%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
78.0 g
28%
Fiber
22.1 g
79%
Sugars
46.2 g
--
Protein
22.9 g
46%
Sodium
1221.7 mg
53%
Vitamin D
--
--
Calcium
423.6 mg
33%
Iron
8.3 mg
46%
Potassium
2101.3 mg
45%
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