Red Cabbage Microgreen Salad with Honey Mustard Dressing
Red cabbage microgreens, when hydroponically grown, provide a burst of color, crunch, and a peppery punch to your dishes. They’re also packed with nutrients. This simple salad recipe pairs these vibrant microgreens with a tangy honey mustard dressing for a fresh and flavorful meal or side dish.
Ingredients:
- Hydroponically Grown Red Cabbage Microgreens: 2 cups
- Mixed Salad Greens: 2 cups
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1, sliced into thin rounds
- Feta Cheese: 1/2 cup, crumbled
- Toasted Almonds: 1/4 cup, slivered
For the Honey Mustard Dressing:
- Honey: 2 tablespoons
- Dijon Mustard: 2 tablespoons
- Olive Oil: 1/4 cup
- White Wine Vinegar: 1 tablespoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions:
- Prepare the Dressing: In a small mixing bowl, whisk together the honey, Dijon mustard, white wine vinegar, salt, and black pepper. Gradually drizzle in the olive oil while continuously whisking to emulsify the dressing. Adjust seasoning if needed. Set aside.
- Assemble the Salad: In a large salad bowl, combine the hydroponically grown red cabbage microgreens, mixed salad greens, cherry tomatoes, and cucumber slices.
- Dress and Serve: Just before serving, drizzle the honey mustard dressing over the salad and toss gently to coat everything. Garnish the salad with crumbled feta cheese and toasted almond slivers.
Tip: The vibrant colors and textures of this salad make it a visual treat, perfect for entertaining. Additionally, for protein, consider adding slices of grilled chicken or tofu. The honey mustard dressing complements various ingredients, so feel free to get creative and add other veggies or fruits as you see fit!