Jess Nadel’s Shredded Rainbow Salad and Greens 24/7 Giveaway
February 7, 2015

Shredded Rainbow Salad by Jessica Nadel

Three or so years ago, I discovered Jessica Nadel’s blog, Cupcakes and Kale. It was the name that caught me first, the emphasis on food and lifestyle that’s both healthful and playful, nourishing and indulgent. I was also impressed by Jess’ beautiful food photography and overall range as a home cook; on her site, you’ll find everything from cocktails to baked goods to simple weeknight suppers. More amazing still, Jessica creates all of this food while managing a special order vegan bakery and raising a toddler. And, apparently, writing cookbooks. I don’t know how she does it.


I’ve been looking forward to Jessica’s book eagerly, since she first announced that it was on the way. It’s finally here, and it has instantly become one of my favorite new vegan resources. The title is Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day, and the idea is simple: more than 100 recipes featuring leafy greens and super creative ways to use them.


The concept is perfect for anyone who happens to love green leafy veggies, but it’s especially helpful for parents who are trying to encourage their little ones to eat more greens, for family members or partners who are trying to entice their loved ones into giving greens a chance, and for busy folks who need quick and nutritious meal ideas. The book features soups, salads, and pastas–the usual vehicles in which we might find a bundle of collards or kale–but it also features recipes like stuffed sweet potatoes:

Jessica Nadel's Stuffed Sweet Potatotes

Raw collard wraps:

Jessica Nadel's Raw Collard Wraps

Zucchini Waffles:

Jessica Nadel's Zucchini Waffles

Or a magnificent spinach and mushroom galette:

Jessica Nadel's Spinach and Mushroom Galette

The book even provides some sneaky ideas for incorporating greens into your desserts. Like this sneaky–and oh-so-delicious–zucchini chocolate cake.

Jessica Nadel's Zucchini Chocolate Cake

The images you see were created by Jackie Sobon, my friend and fellow blogger and the voice behind Vegan Yack Attack. Jackie’s photographs are always stunning, and she’s brought so much talent and energy and vision to Jessica’s book.

The book is as useful as it is inspiring. Along with the recipes, you’ll find easy meal plans and a whole introductory section on 30 different types of greens and how they’ll be featured in the book. Jessica also provides storage and selection tips and ideas about how to use greens in a no-fuss fashion.

I wanted to share with you all a recipe from Greens 24/7, and it was hard to pick just one that would seem to capture Jessica’s talent and range. In the end, I settled on her Shredded Rainbow Salad, not only because it’s indicative of how quick and easy her recipes are, but also because it’s precisely the kind of simple green food I love best. I hope you’ll enjoy it.

Shredded Rainbow Salad by Jessica Nadel

Jess Nadel’s Shredded Rainbow Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 Servings


*For the Salad*:

  • 1/2 small red cabbage
  • 2 carrots
  • 3 –4 kale leaves stems removed
  • 1/2 cucumber
  • 1 cup 150 g shelled frozen edamame
  • 3 tablespoons shelled hemp seeds

*For the Lemony Avocado Dressing*:

  • 1 small avocado
  • 2 tablespoons fresh cilantro
  • 1/4 cup 60 ml water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt


  • Shred or grate all the vegetables either by hand or using a food processor fitted with the grating blade.
  • Bring a small pot of water to a boil. Cook the edamame in boiling water for 3 to 4 minutes. Strain and rinse in cool water to stop the cooking process.
  • Combine all the shredded vegetables in a large bowl along with the edamame and 2 tablespoons hemp hearts.
  • For the dressing, combine all ingredients in a food processor and blend until silky smooth.
  • Add the lemony avocado dressing to the vegetables and toss well. Store any leftover dressing in a covered container in the fridge for up to three days.
  • Garnish with the last tablespoon of hemp seeds. Serve at room temperature.
  • Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day © Jessica Nadel, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Because I love this book so much, and fully intend to make it a regular part of my own cooking routine, I also wanted to give one of my readers a chance to win his or her own copy. Enter below for your chance to receive a complimentary copy of Greens 24/7! (US and Canada only, please.)

a Rafflecopter giveaway

Enter today — the giveaway will last for one week. Good luck!

On that note, I’m actually writing from D.C., where Steven and I have come for a quick weekend to visit friends, revisit old memories, and review a great farm-to-table restaurant that we’re so honored to try. I’ll recap that trip for you soon, and be back tomorrow with weekend reading.


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  1. My fave vegetable?! Jeeze I don’t know.. it changes! Greens-wise, there isn’t much available at the farmer’s market right now, but I’m super into the baby greens one of the vendors sells – cilantro, baby kale, mizuna, etc. If I broaden my range to consider all vegetables – cucumbers, definitely. I sometimes eat 1-2 a day.

  2. Even though it’s not considered a traditional green and more of an herb, cilantro is definitely my favorite. I eat them by the bunch, always raw. Even a cilantro salad or just by itself. Love it!

  3. My favorite green vegetable is cabbage…I love the crunchy texture it adds raw, in my salads, how I can use it as a wrap instead of tortillas or bread, and how it makes the BEST sweet and sour cabbage soup!

    Of course red cabbage is yummy, too….

  4. I like collards best. I usually just sautee and add tamari and a touch of sesame oil.

  5. Kale wins! I love it raw, steamed, in chip form, smoothie-fied, in soups and stews, tofu-scrambled… it’s basically the little black dress of veggies – it goes with everything. 😉

  6. I love spinach! I add it to so many things like steaming it and serving it with rice and beans or adding it to smoothies!

  7. I personally LOVE red cabbage – I usually make it into a simple shredded salad with curried tahini dressing and toasted nuts on top. Also it is so delish as kimchi!!(:

  8. It’s a toss-up between dinosaur kale and cabbage! Dino kale in literally EVERYTHING and I like nothing better than home-fermented kraut.

  9. I love zucchini and my favorite way to prepare it is with a spiralizer to make zucchini noodles!

  10. Curly kale. I love a huge, huge amount massaged with 1 TBSP tahini, Bragg’s liquid aminos, and lemon juice. I add cherry tomatoes and diced red onion and munch away! My all time favorite!

  11. Lately, I’m hooked on any vegetable I can roast…I’ll roast 5-6 veggies at a time nestling cloves of black garlic into between the rainbow of colors.

  12. I like different things at different times, but there’s nothing like a pile of slightly crispy brussels sprouts! I just like to roast them in olive oil, salt, and pepper.

  13. I would have to say zucchini. So versatile and can use a lot of ways without the kids even noticing either. Made chocolate zucchini muffins last week and we all couldn’t get enough of them. When I asked my 6 yr old son “do you know what is in them.” His response “no” and I told him zucchini. He was like “these are yummy” and would grab them from the container by himself for snack.

  14. I love brussel sprouts snd cauliflower roasted with coconut oil and a bit of salt. Roasted green beans are amazing also!

  15. Kale, any way I can get it! Love it in smoothies, steamed with a little nutritional yeast dressing, or in a salad with a squeeze of lemon.

  16. Spinach! I love it in my morning smoothie, in salads, and grains or soups. So versatile!

  17. Still a kale fan, through and through. I particularly love sharing massaged kale salads at parties and potlucks to show that yes, kale DOES taste good. I’ve converted a lot of former kale-haters that way! 😉

  18. So funny, I was just writing a post about how even though I do believe in certain aspects of ayurveda, this time of year I really crave salads. Something about everything feeling so cooked and not very vibrant. The balance of raw and cooked in my diet keeps me feeling energized somehow. This looks amazing!

  19. I love veggies in a smoothie or roasted. This cookbook sounds incredible and would compliment the copy of yours I have sitting on my bookshelf.

    Thanks for the giveaway 🙂 Congrats to Jessica!

  20. My favorite green vegetable is probably kale. I typically just steam it plain and eat it alongside whatever else I’m eating, and I truly love it that way. Broccoli and asparagus are right up there, too, though.

  21. I like to say I never met a vegetable I didn’t like. (Thanks Will Rogers) Rainbow Swiss chard is one of my favorites though.

  22. I don’t know if I can pick just one favorite lol, but if I had to choose I guess I would spinach! …spinach salads with lots of fruit and nuts are my favorite 🙂

  23. My favorite green is brussel sprouts. I like them raw “shaved” in a salad with dressing of choice and lots of other colored veggies mixed in.

  24. Every green veggie is my favorite! But seriously, I love brussels sprouts, roasted in coconut oil and sea salt.

  25. Oh my goodness….I can’t pick a favorite green vegetable. I do love my home-grown cucumbers in the summer!

  26. I really do love kale and mostly eat in raw in salads with some shredded carrot, avocado, seeds, and a tasty homemade dressing like the carrot miso dressing in the Choosing Raw cookbook. Yum!

  27. I discovered grilled okra last summer and it was amazing! Now I roast it in the oven if I don’t have access to a grill and eat them like fries with ketchup :p

  28. I discovered grilled okra last summer and it was the best thing ever! I even make them “fries” to dip in ketchup 🙂

  29. I love all raw vegetables but i recently tried sunchoke (Jerusalem artichoke raw) and LOVE the crunch in my salads!

  30. I think collards or chard are my favorite greens right now. I love making wraps with collards, or shredding them thin for stir-fry or a slaw!

  31. My favorite greens are collards – especially wrapped around some delicious hummus, cucumbers, and cherry tomatoes!

  32. My favorite green vegetable is brussels sprouts, roasted, followed closely by stir-fried kale

  33. There are so many greens I love, but if I have to choose one, I’d go with bok choy. I was obsessed with it for a while! I love it steamed, with a drizzle of olive oil and a sprinkle of nooch. Delicious!

  34. I love broccoli, roasted with lots of garlic, or brussels sprouts, roasted with mustard!

  35. I love many green veggies but one of my favorite ways to eat kale is fresh kale chips from Next Door in Boulder. 🙂 Thanks for this awesome giveaway!

  36. Love kale for versatility. You can eat it raw in salads, sautéed, in smoothies, cooked into soups, etc. I also love collard greens.

  37. I love the idea of having leafy greens at every meal and especially try to incorporate raw greens into more meals, so this salad is perfect.

  38. Kale and broccoli are my favorites! I steam the kale and roast the broccoli with whatever seasonings I am in the mood for. I eat this throughout the week with beans or quinoa.

  39. This book looks amazing! Lately I’ve been really into having a big bowl of cilantro
    with avo, hemp seeds, and a yummy dressing.

  40. It’s so underrated, but I love asparagus. A simple preparation (lightly steamed and drizzled with lemon juice and olive oil) is all that’s really needed to make this green veggie stand out.

  41. I like using zucchini in chocolate cupcake recipes. Also, kale is one of my favorite leafy greens to use in smoothies.

  42. I absolutely love brussel sprouts. I usually just slice them in half and roast them with some olive oil, salt and garlic. But I also love my brussel sprout chili, which has mushrooms, garbanzo beans, cashew cream and i add ground turkey because the husband is insistent that he has to have meat in his food..;.

  43. I LOVe to eat spinach in everything- smooties, omelets, salads, pizza, and sandwiches- it’s so yummy and versatile!

  44. I love eating greens of all kinds and am always looking for ways of incorporating them at every meal. Jessica’s book sounds great!

  45. My favorite green vegetable is asparagus! I love it marinated at least 30 minutes in coconut oil, sprinkled with coarse sea salt…easy-peasy, delicious raw! And if someone wants, it is tasty grilled too.

  46. It’s difficult to choose a favorite, but I’ll go with broccoli. I love it lightly steamed in stir fry with garlic, ginger, soy sauce, & a bit of brown rice syrup.

  47. I love all green vegetables – often better than other colours. I can’t just choose one! The “Speed Date” response would be broccoli, Brussels, zucchini, cucumber, kale, spinach, swiss chard, and green tomatoes (if those count :P) Greens 24/7 is an apt description of my plate!

  48. I love spinach! It’s super healthy, extremely versatile, and doesn’t have a strong taste making it easy to sneak into all sorts of meals (desserts, lunch, dinner, baked goods).

  49. I love spinach. It’s great as a salad base or in smoothies. This book looks wonderful. I would love to try any of these recipes from the book that you’ve highlighted in this post.

  50. Thanks for sharing this recipe and new book, Gena. I love greens of all kinds in everything and am always experimenting with how to use them. I look forward to trying a version of this salad and asking the library here to get this book!

  51. I love cabbage raw with a favorite dressing, or oven roasted cabbage with cauliflower and onions.

  52. i already add greens wherever i can but new ways for adding them into bfast and dessert is always appreciated 😉

  53. My favorite green vegetable is spinach, and I like to prepare it by steaming it and eating it with some melted coconut butter or raw almond butter.