Foodie Abstract #1: Asian Kale Salad

Baby Kale, Shredded Carrots, Red Peppers, Red Cabbage, Cilantro and Almonds

I was hosting a dinner party, and the main dish was Korean Barbecue. I needed an asian-themed salad that would satisfy my foodie friends. I did a quick google search and landed here. (My new favorite cooking site.) I'm not the biggest fan of kale, nor would I ever choose red cabbage necessarily. But the description promised I'd be munching my kale happily, or rather "eating your vegetables (and most surprisingly kale) with pleasure and abandon." How could I resist?

I made the salad, and everyone raved! All the pleasure and abandon, as promised.
But what surprised me the most was the incredibly gorgeous combination of colors. It inspired my first painting in my Foodie Abstract series: "Asian Kale Salad (curly kale, carrots, red cabbage, red pepper, cilantro and almonds)". 

This image embodies for me not just the beautiful colors, textures and flavors of the salad, but also the laughter, friendship and joy that resulted in the dinner party where this salad debuted. This is the first in my Foodie Abstracts Series, and the salad that truly pushed me beyond the idea phase and into my studio moving paint around with the same kind of pleasure and abandon released in the flavors. ​Thank you, Jenn!

Recipe By Jennifer Segal, Once Upon a Chef
Salad Ingredients:

• 4 cups chopped curly kale, thick stems removed (be sure it's dry)
• 3 cups prepared shredded red cabbage
• 2 cups prepared shredded carrots 
• 1 red bell pepper, sliced into bite-sized pieces
• 3/4 cup slivered almonds
• 1/2 cup chopped fresh cilantro

For the Dressing, (not included in the painting) you have to visit this link. Enjoy!

Question: Do you have a favorite recipe that has beautiful colors involved?
​Tell me in the comments below!
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