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
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
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.