This is the perfect salad to take to a potluck. The savoy cabbage and vinaigrette can be prepared in advance. Add spinach and beets just prior to serving.
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- 4 tbsp (60 mL) seasoned rice wine vinegar
- 2 tbsp (30 mL) sesame oil
- 2 tsp (10 mL) soy sauce
- 1 tsp (5 mL) hot pepper jelly, melted
- 1 tsp (5 mL) ginger, finely minced
- 1 tsp (5 mL) garlic, minced
- 4 cups (1 L) savoy cabbage, cored and shredded, about a 1/2 head
- 3 cups (750 mL) baby spinach
- 4 green onions, finely sliced
- 2 tbsp (30 mL) toasted sesame seeds
- 4 medium roasted beets
- 2 tbsp (30mL) crumbled blue cheese
- Whisk together vinegar, oil, soy sauce, hot pepper jelly, ginger and garlic. Toss with shredded cabbage, spinach, green onions and sesame seeds.
- Cut roasted beets into wedges and gently toss with salad. Sprinkle blue cheese over and serve immediately.
Tip: To roast beets, wrap together in foil and bake at 425°F (220°C) for 1 hour or until tender when tested with the tip of a knife. If you are running low on time, use store-bought pickled beets.