winter detox shredded salad
Prep time
Total time
Serves: 4-6 servings
  • Pistachio dressing:
  • ½ cup pistachios, shelled
  • ¼ cup fresh mint leaves (packed)
  • 1 tablespoon rice vinegar
  • ½ teaspoon Meyer lemon zest
  • 1 tablespoon Meyer lemon juice
  • ½ teaspoon honey
  • ⅓ cup water
  • ⅓ cup olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh mint
  • ½ teaspoon honey
  • For the salad:
  • 1 bunch Lacinto kale
  • 2 medium beets (about 3 cups shredded)
  • 2 small kohlrabi (about 3 cups shredded)
  • ¼ cup fresh mint
  • ¼ cup chopped pistachios
  1. Place the pistachios, mint, rice vinegar, lemon zest, lemon juice, honey and water into a food processor and process for 30 seconds. Slowly drizzle in the olive oil until the dressing is smooth. Taste and season with more salt and pepper if desired or add a bit more lemon juice.
  2. Remove the inner ribs from the kale, roll the leaves lengthwise and cut into fine ribbons and place into a large bowl. Add a few tablespoons of the dressing and with your fingers work the dressing into the kale squeezing the leaves between your fingers to break down the fibers a bit.
  3. Peel the beets and kohlrabi with a vegetable peeler then use a mandolin with a julienne attachment to finely shred the beets and kohlrabi and add to the bowl along with the kale and mint. Add the rest of the dressing and toss gently to combine. Top with the chopped pistachios and some additional mint.
Recipe by Scaling Back at