Purple People Eater Salad
Dive into a burst of vibrant colors and flavors with the Purple People Eater Salad—an irresistible medley of nutrient-packed purple produce! This strikingly beautiful salad combines shredded purple cabbage, earthy red kale, sweet purple carrots, and grated beets, accented by juicy blueberries and crisp slices of purple radish and red onion. Toasted pecans add a delightful crunch, while creamy crumbled feta elevates the dish with a touch of indulgence. Tossed in a zesty lemon-honey dressing, this salad is as refreshing as it is healthy. Perfect for impressing guests or brightening up any weeknight dinner, this no-cook, 20-minute recipe is a feast for both the eyes and the palate. Ideal for fans of unique salads, antioxidant-rich ingredients, and easy vegetarian recipes!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups (shredded) Purple cabbage
- 2 cups (chopped) Red (purple) kale
- 2 medium (shredded) Purple carrots
- 1 large (peeled and grated) Beets
- 0.5 cup (fresh) Blueberries
- 0.5 cup (thinly sliced) Purple radish
- 0.25 cup (thinly sliced) Red onion
- 0.5 cup (toasted) Pecans
- 0.5 cup Crumbled feta cheese
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and prepare all the vegetables. Shred the purple cabbage and carrots, chop the red kale, and peel and grate the beet.
Thinly slice the purple radish and red onion using a sharp knife or mandoline for even slices.
In a large salad bowl, combine the shredded purple cabbage, chopped red kale, shredded purple carrots, grated beet, sliced radishes, red onion, and fresh blueberries.
Toast the pecans in a dry skillet over medium heat for 2-3 minutes until aromatic and lightly golden. Let them cool before adding to the salad.
Sprinkle the toasted pecans and crumbled feta cheese over the salad ingredients in the bowl.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well emulsified.
Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
Serve immediately or chill in the refrigerator for 10-15 minutes to let the flavors meld together before serving. Enjoy!
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
