My favourite colour is red cabbage.
Ok, it could have a prettier name, but I do not think it could have a prettier appearance. I have to confess that I took more pictures of the red cabbage than I did of my salad, while photographing this recipe. My inexperience and lack of photographic knowledge and skill meant that very few of these pictures turned out nicely, but I cannot blame the red cabbage. It was a beautiful, flawless subject.
Fortunately, the food portion of this post turned out delightful. If I could improve one thing, I would have made a homemade dressing. However, using up my store-bought light sesame dressing was much easier and quite tasty, so I have very little regrets. Besides, part of my intentions for the Packed Lunch Series is to use easy-to-make healthy dishes that can be thrown together quickly to take to work or school or wherever you are heading. Using a pre-made dressing definitely fulfills these requirements.
The crunch of the carrots and cabbage, the gentle firmness of the edamame, and the creamy softness of the avocado work very well together, and the lightly flavoured sesame dressing brings it all together. Besides, with such a colourful combination, all you co-workers/classmates/friends will be sure to enviously comment on your beautiful lunch!
This salad would go very nicely with some tilapia or grilled chicken. I was a bit more eclectic and paired it with some Homemade Rosemary Wheat Crackers, almonds, and a Carrot Spice Muffin. Random, but delicious nonetheless.
1/3 c edamame, cooked and shelled
1/4 c carrot, julienned
1/4 avocado, diced
1 c red cabbage, chopped
1 Tbsp lite sesame ginger dressing
Servings: 1 side salad
Combine the edamame, carrot, avocado, and cabbage in a small container and mix. Drizzle the dressing over top and enjoy!