V - DF - GF - RSF - EF
Ingredients: (6 -8 servings)
1/2 red cabbage, thinly sliced 1/2 green cabbage, thinly sliced 2 carrots, peeled and thinly sliced 1/2 red onion, thinly sliced 2 cups edamame beans, cooked 1 cups of dry roasted cashews and almonds, then chopped
Dressing: 1/4 cup olive oil 2 tbsp sesame oil 3 Tbsp apple cider vinegar 2 Tbsp coconut sugar 1 tsp salt 3 garlic cloves, finely chopped (if you don’t add garlic aioli - see below) Optional: 1/4 cup of Greek yoghurt or I used vegan garlic aioli by Ceres organics Add-ins: cooked chicken, feta, or prawns.
1. Place all the salad ingredients into a large bowl and mix well. 2. Put all the dressing ingredients into a jar and shake until well combined. 3. Pour dressing over the salad and mix well.
4. To turn it into a nutritious lunch of dinner option simply add a source or protein such as chicken or prawns.