Tangy Raw Cabbage Salad

Tangy Raw Cabbage Salad Ingredients

 

Delish raw dinner salad

Ingredients (use vegan versions):

1 1/2 cup shredded green cabbage
1 shredded carrot
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
1/4 of an avocado
pinch of salt and pepper
1 garlic clove, pressed or chopped finely
1/8 cup chopped red onion
walnuts, chopped
flax seeds

Directions for cooking Tangy Raw Cabbage Salad:

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.

Here's what you do: shred your cabbage, carrot, beet, and radish. For the cucumber, I sliced it, then cut the slices in quarters, to make small pieces. For the dressing, mash the avocado with the oil and vinegar, then stir in the salt, pepper, garlic and onion, making a nice mooshy dressing, not too runny. Pour this over your salad and mix it all up with your fingers, getting the dressing nice and incorporated in every bit. Lastly, sprinkle on some chopped walnuts (raw, or course!) and flax seeds, give it a final stir, and eat! This was so good, I can imagine going raw for good. ;d

Serves: 1 - 2

Preparation time: 15 minutes

Your Tangy Raw Cabbage Salad is ready now

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