Right now, it’s not a great time of year to get “normal” salad greens. However, we are really enjoying the bounty of winter produce these days. Cabbage and root vegetables are easy to get and affordable this time of year. Sometimes I roast an assortment of root veggies.
Here I used sliced cabbage, grated carrot, olive oil, and gomasio (toasted sesame seeds crushed with sea salt). This time I squeezed lime juice on it. Sometimes I add sunflower seeds, hemp seed hearts or pumpkin seeds.
Side note: I sliced the cabbage with the spiralizer gizmo my brother and sis-in-love gave me recently. I was a skeptic, but I’m now a convert. Just for slicing onions in seconds flat, I’d keep the thing (which is bulky). Slicing onions perfectly evenly makes it really easy to caramelize them, which I do often (I’m allergic to garlic, but onions are my dear friends).