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| Description: | This is my favorite Summer salad. It is fresh, raw, simple, quick, easy, nutritious, satisfying, refreshing and absolutely delicious! This simple slaw is a good balance of vegetables for me. But you could really add anything you wanted. Spinach and rocket work well. I just love the nutritional density and texture of kale. You could just toss these vegetables with a generous amount of olive oil, lemon juice and Celtic sea salt if you need to make this recipe nut-free. | |
| Time: | 15 min (15 min to prepare, 0 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1/2 organic red cabbage 1/2 organic white cabbage 2 bunches continental flat leaf parsley 1 bunch organic kale 5 organic carrots 10 green spring onions 1 cup cold pressed extra virgin olive oil (dressing ingredient) 1/4 cup raw cashews soaked for about 4 hours (dressing ingredient) 2 tablespoons fresh lemon juice or more to taste (dressing ingredient) 4 clove garlic (dressing ingredient) 1 pinch Celtic sea salt (dressing ingredient) |
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| Directions: | ||
| Chop up the vegetables individually in your food processor and toss in a salad bowl. Blend the dressing in your high speed blender and toss through the vegetables. Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend. Serve on its own, or serve with boiled organic eggs or other clean protein. This salad will keep for a few days in the fridge. |
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| Notes: | ||
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