10 full servings
Saladmaster Food Processor
small mixing bowl
medium 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!
fennel, processed, use Cone #3
red cabbage, processed, use Cone #3
carrots, julienned, use Cone #2
beet, julienned, use Cone #2
1 - 2
ripe avocados, mashed
apple cider vinegar
olive or hemp oil
sea salt to taste
- 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)
Analysis based on 2 avocados and 1 teaspoon of salt