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.
Vegan, Gluten Free, plant-based
small red beets
peeled and grated on a mandolin
head red cabbage
stems removed and torn into bite pieces
flax oil or extra virgin olive oil
apple cider vinegar
generous pinch of sea salt
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
sprouted pumpkin seeds
can be replaced with raw pumpkin seeds
we used mix of sunflower, chia, flax, hemp
or extra virgin olive oil
of sea salt
Toss cashews with oil, curry powder, cayenne, and salt. Ideally, allow the mix to marinate 15 minutes before serving
Toss salad with Curried Nut & Seed Mix.
Nutritional info (Salad without toping)
By Active Vegetarian