Prep:
5 minutes
Total:
30 minutes
Makes:
10 full servings
Utensil:
Saladmaster Food Processor
small mixing bowl
medium mixing bowl
Contributed By:
Marni Wasserman
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.
Ingredients
Recipe Description:
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!
Salad
1
head
red cabbage, processed, use Cone #3
2
carrots, julienned, use Cone #2
1
beet, julienned, use Cone #2
2
tablespoons
hemp seeds
(20
g)
Dressing
1 - 2
ripe avocados, mashed
1⁄4
cup
apple cider vinegar
(60
mL)
2
tablespoons
lemon juice
(30
mL)
1⁄4
cup
olive or hemp oil
(60
mL)
1
tablespoon
garlic
(9
g)
1
tablespoon
honey
(21
g)
sea salt to taste
Directions:
- In a medium mixing bowl, toss in all the raw vegetable ingredients (except the hemp seeds).
- In a separate small mixing bowl, toss together the dressing ingredients.
- Combine dressing with raw veggies 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.
Dressing (10 servings)
Calories:
115
Fat:
11g
Saturated Fat:
1g
Cholesterol:
0mg
Sodium:
236mg
Carbohydrate:
5g
Fiber:
2g
Sugar:
2g
Protein:
1g
Analysis based on 2 avocados and 1 teaspoon of salt
Directions
Reviews