A super refreshing salad that is perfect on its own or served on the side. Moreover, it is vegan and paleo.
9 OZ / 250 G white cabbage
7 OZ / 200 G fennel
1 EA cucumber
1 OZ / 25 G green onion
1 OZ / 20 G basil
1 OZ / 20 G parsley
0.5 OZ / 15 G chives
2 OZ / 50 G baby spinach
0.5 OZ / 10 G sherry vinegar
2 OZ / 50 G cashew nuts
3.5 OZ / 100 G water
1 OZ / 25 G olive oil
1 PINCH salt
1 PINCH pepper
0.5 EA zest and juice lemon
Cut cabbage into 2.5cm (1-inch) pieces. Cut fennel into 2.5cm (1-inch) pieces. Cut green onions into 5cm (2-inch) pieces. Halve the cucumber and remove the seeds. Chop in 5cm (2-inch) pieces.
Add cabbage, fennel and green onion to the mixing bowl. Chop for 8 seconds / speed 5. Scrape down the sides.
Add the cucumber. Chop again for 5 seconds / speed 5. Transfer prepared salad to a large serving dish.
Add the basil, parsley, chives, spinach, sherry vinegar, cashews, water, olive oil, salt and the zest and juice of a lemon. Puree the mix for 45 seconds / speed 10.
Add the amount of dressing to the mixing bowl as desired and toss well serving immediately. Any dressing left can be stored in the fridge for 2 days.
Enjoy your meal!
Perfect for new year's, have a lucky start of the year with black-eyed peas in this recipe.
This dish maximizes the full flavor of clams, accompanied perfectly by chili and garlic, also with fresh pasta as the backbone of the dish.
An Asian-inspired salad dressing that is perfect with roasted vegetables or salad for a keto-friendly diet.
Another excellent gluten-free flour alternative. These crackers can be used as a snack on their own or topped with toppings of your choice.
Comments will be approved before showing up.