Prep:
5 minutes
Total:
30 minutes
Makes:
10 full servings
Utensil:
Saladmaster Food Processor
small mixing bowl
large 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!
Slaw
1
head red cabbage, shredded
2
carrots, shredded
1
beet, shredded
1
fennel, shredded
1
bunch of kale, chopped
2
tablespoons
hemp seeds
(15
g)
Vinaigrette
1⁄2
cup
olive oil or hemp oil
(120
mL)
1⁄4
cup
apple cider vinegar
(60
mL)
1
lemon, juiced
2 - 4
tablespoons
raw unpasteurized honey
(42 - 84
g)
Directions:
- 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)
Calories:
124
Fat:
11g
Saturated Fat:
2g
Cholesterol:
0mg
Sodium:
1mg
Carbohydrate:
8g
Fiber:
0g
Sugar:
7g
Protein:
0g
Analysis calculated using olive oil and 4 tablespoons of honey
Directions
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