This salad is loaded with colorful veggies, and these veggies are loaded with a variety of micronutrients. Top it off with a killer dressing bursting with flavor, and you have yourself a serious crowd-pleaser. We always structure our meals with as much color as possible, and this salad has them all – red cabbage, bell pepper, carrots – what more could you ask for?
Ingredients:
Salad:
2 cups shredded red cabbage
1 cup shredded carrots
1/2 diced red onion
1 chopped red bell pepper
1 1/2 cup red quinoa (cooked)
1 cup garbanzo beans
1/2 cup cilantro chopped
6 chopped green onions
1 cup cashew halves
Dressing:
1/4 cup nut butter
3 Tbs coconut aminos or low sodium Tamari
1/2 Tbs apple cider vinegar
2 tsp olive oil
2 tsp honey
1/2 tsp red pepper flakes
1 Tbs fresh minced ginger
Directions:
- Combine salad ingredients in large bowl
- In a separate bowl, whisk together dressing ingredients
- Drizzle dressing onto salad and toss until everything is evenly coated
Nutrition Facts:
Total Servings: 12
Calories: 156
Protein: 5.3g
Carbs: 17.7g
Fat: 7.7g
If you’re feeling fancy…
This recipe is pretty great and complex, but feel free to toss in any additional seasonal veggies that you like!
