Gratitude Salad

I have trouble with the whole “Attitude of Gratitude” thing. Don’t get me wrong, I have much to be grateful for, I just don’t always do a great job of showing it. My attitude is often, aptly, described as cynical or cautious. Now we all know that self insight is not my long suit, but I think this comes from years of using humor and a sharp tongue to deal with the world. I find it easy to get stuck on the big issues of life, (and lord knows we’ve had some biggies over the last eighteen months from the pandemic to this week’s assault on women’s rights) and while I believe it’s critically important to focus on them, I also know that it can be overwhelming.

I saw this recipe for Gratitude Slaw in a Facebook last week and, it seemed targeted for me – a recipe reminding me to be grateful for the little things in life – kind of perfect.

I love the idea of a dish that highlights these small moments so I adapted the recipe to share with you. I brought it to a dinner this week with our dear friend Father Jack Davis to celebrate his return to Peru. I am grateful for the years of time he has dedicated to making the world a better place and wish him well on the next phase of his journey.

I plan to make this salad a lot over the next year – for family and friends and, when I’m down a rabbit hole of worry about life’s big challenges, just for me. I hope you’ll make it often as well. As a bonus, it tastes as good as it looks, and who can’t use a little Gratitude Slaw?

5 from 1 vote

Gratitude Slaw

This easy, delicious salad is the perfect way to celebrate everything you are grateful for – friends, family, health, the earth and on it goes.

Servings 4 people

Prep Time 15 minutes mins

Ingredients

The Vinaigrette

• 3 tablespoons avocado oil or other vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 1 pinch kosher salt
• 1 pinch ground black pepper

The Gratitude Slaw

• 1 head Savoy cabbage – shredded or green cabbage
• 1/2 bunch Italian parsley chopped
• 1/2 small red onion sliced thin
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans

Instructions

Make the vinaigrette

• Mix all the vinaigrette ingredients in a small jar and shake. Taste and adjust the seasonings
  

Make the Gratitude Slaw

• Place the sliced red onion into a collander and rinse. This softens the taste of the onion – perfect for salads
  
• Grab your cranberries – I love these whole dried cranberries – I find them as Costco
  
• Give your toasted pecans a quick chop (toast raw pecans at 350 for 5-8 minutes to give them a lovely flavor)
  
• Assemble the shredded cabbage, chopped parsley, rinsed onion, cranberries and toasted pecans in a salad bowl
  
• Add the vinaigrette, toss and serve to everyone you are grateful for
  

Course: Lunch, Salad, vegan

Keyword: Quick & Easy, salad