Tangy Raw Cabbage Salad
1 1/2 cups shredded green cabbage
1 carrot, shredded
1/4 cup shredded beet (1/2 a beet)
1/4 cup shredded daikon (or any radish)
1/2 cup sliced cucumber
1/4 avocado
2 tablespoons cold pressed walnut oil
2 tablespoons raw apple cider vinegar
Pinch of salt and pepper
1 garlic clove, pressed or chopped finely
1/8 cup chopped red onion
Walnuts, chopped
Flax seeds
1) Combine cabbage, carrot, beet, radish, and cucumber in a bowl. Set aside.
2) For the dressing, mash the avocado with the oil and vinegar and then stir in the salt, pepper, garlic and onion. Blend until smooth.
3) Pour dressing over salad and mix it all up with your fingers, getting the dressing nice and incorporated in every bit. Lastly, sprinkle on some walnuts and flax seeds, give it a final stir, and eat!
Source of Recipe: I'm experimenting with going raw, so I made this salad out of a random assortment of veggies I had on hand from my last trip to the farmers market. I call it a dinner salad because it was so big, it was my entire dinner, but you could certainly split it in two and share it with someone. I tried to assign amounts to everything, but I didn't actually measure anything when I made this, so these are approximate, certainly feel free to change amounts, veggies, or dressing ingredients to fit your taste buds.
SO HOW'D IT GO?
i'm sorry but i didn't like this at all. i guess it was cabbage and beet combo.
i fried this and made fantastic strifry!
This was very good!! I've never been a big cabbage/slaw fan so I wasn't expecting to be overly impressed with this, but I was so wrong. I used red cabbage instead of green because the heads of green cabbage were huge and the red ones were small....choice made! I also used raw red wine vinegar instead of apple cider vinegar and added more beet. Very tangy and the walnuts add a nice crunch!