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Winter Red Salad with Curried Nut & Seed Mix
A seasonal salad with raw beet, cabbage and kale, tossed with an easy vinaigrette dressing and topped with curried nuts and seeds makes the perfect 30-minute nutrient-rich meal.
Course
Salad
Cuisine
Vegan, Gluten Free, plant-based
Prep Time
30
minutes
minutes
Servings
2
Author
Active Vegetarian
Ingredients
SALAD
2
small red beets
peeled and grated on a mandolin
½
head red cabbage
thinly sliced
1
cup
kale
stems removed and torn into bite pieces
2
tablespoons
flax oil or extra virgin olive oil
1
tablespoon
apple cider vinegar
generous pinch of sea salt
¼
cup
raisins
soaked in ½ cup water for 10 minutes and then drained
Toss beet, cabbage, kale, oil, vinegar, and salt and allow to marinate for 15 minutes. Add raisins.
CURRIED NUT & SEED MIX
1/2
cup
raw cashews
1/2
sprouted pumpkin seeds
can be replaced with raw pumpkin seeds
1
cup
mixed seeds
we used mix of sunflower, chia, flax, hemp
2
tablespoons
omega oil
or extra virgin olive oil
1
teaspoon
curry powder
1
teaspoon
turmeric powder
1/2
teaspoon
cinnamon
pinch
of cayenne
pinch
of sea salt
Toss cashews with oil, curry powder, cayenne, and salt. Ideally, allow the mix to marinate 15 minutes before serving
ASSEMBLY
Toss salad with Curried Nut & Seed Mix.
Notes
Nutritional info (Salad without toping)