Key Ingredients: almonds, apple, black pepper, cabbage salad, cashews, dairy free, egg free, gluten free, green cabbage, nuts, peanuts, pecans, pumpkin seeds, raisins, red pepper, sumac, Sunflower seeds, tahini, tomato, vegan, vegetarian, walnuts
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 1/2 Medium Green Cabbage
- 1 Red Pepper
- 2 Tomatoes
- 1 Avocado
- 1/2 Cup Chopped Nuts or Seeds
- 1 Chopped Green Apple or 1/4 cup chopped Raisins (optional)
- Black pepper
This salad makes enough for about 4-5 servings. We leave the dressing on the side in order to save leftovers without them getting soggy.
Chop cabbage to a fine/coarse texture. Cube all other vegetables and add to bowl. Mix in nuts and fruits. Season with sumac and black pepper. This is also delicious with a little bit of tahini dressing.
*Tahini balsamic dressing can be made with 2 tablespoons tahini, 3 tbsp water and a bit of lemon and pepper (you can add cumin and garlic if you want more of an exotic flavor). Mix together and pour over salad. If you like a thicker or thinner dressing use more or less water (respectively).
*This recipe is vegan/vegetarian, dairy free, gluten free and egg free.