Saturday, April 26, 2014

Cabbage Salad

vegan cabbage, apple and cashew slaw

Salad Ingredients

3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 carrot, shredded
1/2 cup red bell pepper, small dice
1/4 cup chopped parsley
2 tablespoons pumpkin seeds or sliced almonds
2 tablespoons sunflower seeds
1/4 cup raisins or craisins

Dressing Ingredients

1/3 cup plant-based milk such as almond, rice or soy
1/2 cup raw cashews or 1/4 cup cashew or peanut butter
1 tablespoon balsamic vinegar
1 tablespoon lemon juice (optional)
1 apple cut into chunks
1 tablespoon raisins
1 tablespoons sesame seeds

Blend the dressing ingredients in a food processor or blender. Shred and chop the salad vegetables. Toss the salad and dressing together in a large bowl.  Allow to marinate in the refrigerator a few hours or overnight. Stir before serving. Keeps about 3 days in the fridge.

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