Crunchy Cabbage, Carrot and Kale Salad (Happy Food Revolution Day!)

Happy Food Revolution Day!  Kudos to Jamie Oliver for starting this wonderful tradition!   This year, I am honored to be a co-host for an event on this day to help spread the word about healthy, local eating.  If you are in the Ketchum, Idaho area, you may be one of the 20 people coming to a Healthy Grocery Shopping Tour today to learn about the benefits of fresh, local and seasonal foods.  We are honored to have the participation of Lynea Newcomer of Idaho’s Bounty, as well as Brenda Powell from Zenergy.  Brenda leads 90-day fitness/wellness challenges and has previously led many “Supermarket Safari” tours.  We very much appreciate the graciousness of our grocery store host, Main Street Market.  Thank you!

I’m posting this recipe in honor of all the wonderful hosts and guests that are part of today’s  event.  This recipe is super easy, but the idea is that it really emphasizes color and local carrots, cabbage, and some amazing Kale Chips produced right in the Wood River Valley.  I hope you enjoy it!

This salad makes a great side dish on a spring or summer afternoon or evening.  It pairs well with a grilled fish or seafood.  Follow your dinner with a delicious serving of Just Fruit Zorbet (local to the Wood River Valley).  It is fun to know that you are supporting the local economy while you eat!  For more information about It Takes A Village, please visit


1 10oz bag of matchstick carrots*
1/2 head of purple cabbage, chopped*
½ cup toasted sliced almonds**
1/8 cup toasted sesame seeds
½ cup toasted sunflower seeds

Salt and pepper to taste
1/2 cup Extra virgin olive oil (or use a combination of olive oil and toasted sesame oil)
1/3 cup sugar (or use less, this is a lot of sugar)
1/3 cup vinegar (rice vinegar or champagne vinegar work the best, but you can also use red vinegar).

Amazing topping:  It Takes a Village Foods Ketchum Kale Chips (about ½ package).

*Matchstick carrots work well in this recipe.  You can also use bagged coleslaw or bagged broccoslaw.  
** To toast the sesame seeds and sunflower seeds, roast in pan with a bit of oil or bake on a cookie sheet lined with aluminum foil and sprayed with Spectrum Olive Oil spray.  Watch the nuts/seeds closely as you want them to brown but not burn.

Toast the nuts/seeds (see above).  Assemble the dressing and coat vegetables (slaw).  Prior to serving, add the toasted nuts and Ketchum Kale Chips (if you add these ingredients too soon, they will become soggy).


  1. Your salad looks simply amazing!! Can’t wait to make it with my Ketchum Kale Chips topping! Love your creativity!!


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