Ingredients

The following ingredients have 7 Servings
  • 4 thick slices smoked bacon
  • 4 cups broccoli florets (shredded)
  • 1/2 rutabaga (shredded (about 300g | 10oz))
  • 1/4 medium red cabbage (finelhy shredded (about 250g | 8 oz))
  • 1/2 cup parsley (finely chcopped)
  • 1/2 cup sliced green olives
  • 1/2 cup organic raisins
  • 1 red apple (cored and diced)
  • 1 jalapeno (seeded and finely chopped)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp date paste
  • 1-1/2 tsp Himalayan salt
  • 1 tsp fresh thyme (finely chopped)
  • 1 tsp chai spice (see this post for my Chai Spice Mix)
  • 1/2 tsp ground ginger

Instruction

  • Set a heavy skillet (preferably cast iron) over medium heat and cook the bacon until it gets nice and crispy.
  • Meanwhile, peel the rutabaga and grate it with a box grater or using the grating disc of your food processor. Transfer to a large mixing bowl.
  • Now cut the red cabbage and shred it using the slicing disc or your food processor or by shaving it really thinly with a sharp knife. Add this to the bowl with the rutabaga.
  • Cut the broccoli into little florets and add it to the bowl of your food processor. Process on pulse until it’s completely broken down into tiny little pieces; add this to the bowl with the rest of the vegetables, then throw in the chopped parsley, sliced olives, diced apple, raisins and jalapeño.
  • As soon as your bacon is done cooking, scoop it out with a slotted spoon and add it to the salad. Pour the fat into a glass jar and add the rest of the ingredients listed under vinaigrette. Mix vigorously with a whisk until well combined and slightly emulsified and pour over the salad.
  • Mix well and serve immediately.
  • This salad will keep for up to a few days in the refrigerator.