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Sunday, June 10, 2018

Cabbage and Carrot Slaw with Almond Miso Dressing (Vegan, No Oil)

This salad is crunchy, refreshing, and (surprise, surprise!) healthy! By combining red cabbage with carrots, cilantro, sesame seeds, and grapes, you get a perfect medley of flavors. But, hello, amazing dressing! With a bit of of miso, rice vinegar, lemon juice, almond butter, and agave syrup (optional), you can wow any salad hater you know!

And, of course, I give credit where credit is due. I have modified Dr. Greger's recipe from the How Not to Die Cookbook. For example, Dr. Greger uses tahini where I use almond butter instead. Both are delicious options, so you can't go wrong!


For the salad:
3 cups shredded red cabbage
1 cup shredded carrot
1/2 cup chopped green onion
1/2 cup halved red grapes
1/2 cup chopped cilantro
2 tablespoons sesame seeds

For the dressing:
1/4 cup almond butter
2 tablespoons rice vinegar
2 tablespoons lemon juice
2 teaspoons agave *optional*
1 teaspoon shredded fresh ginger
1 teaspoon miso


Following these instructions exactly will provide the best results.

1. In a large bowl, combine all the salad ingredients.

2. In a smaller bowl, combine all the dressing ingredients.
3. Pour the dressing into the salad and toss thoroughly.
4. Let the salad soak up the dressing for at least 30 minutes.
5. Enjoy!


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