10 full servings
Saladmaster Food Processor
small mixing bowl
large mixing bowl
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Full of colour, texture and flavour – this is a highly nutritious salad, especially when it is topped with mung bean sprouts! PS… the longer it marinates the better it tastes!
head red cabbage, shredded
bunch of kale, chopped
olive oil or hemp oil
apple cider vinegar
2 - 4
raw unpasteurized honey
(42 - 84
- Using Cone #2 on the Saladmaster Machine, julienne the cabbage, carrots, beets and fennel directly into a large mixing bowl.
- In a small mixing bowl, mix together the vinaigrette. Pour vinaigrette over vegetables and toss together until the cabbage and kale are well coated.
- Allow salad to marinate in fridge for a few minutes, or up to an hour, mixing in the hemp seeds just before serving.
Vinaigrette (based on 10 servings)
Analysis calculated using olive oil and 4 tablespoons of honey