A simple, refreshing, and filling salad that's sure to make both your tummy and tastebuds happy! It is packed with fiber, which can help lower cholesterol and remove toxins from the bloodstream. This salad also contains 174% of the daily Vitamin C requirement, which helps the immune system and skin. The dressing is sweet and tangy and pairs perfectly with the chopped cabbage. This salad stays fresh in the fridge, so I like to make a big batch that will last me throughout the week. Enjoy!
Cost per serving: $1.21
Equipment needed for this recipe: blender, salad bowl
Cost per serving: $1.21
Equipment needed for this recipe: blender, salad bowl
Ingredients: makes 4 servings
3 cups purple cabbage, chopped
1 cup shredded carrots
1/2 cup alfalfa sprouts
1 avocado
For the dressing:
1 Tbsp raw honey
1/4 cup sesame seeds
2 Tbsp apple cider vinegar
2 garlic cloves
1/2 cup water
juice of 2 limes
3 cups purple cabbage, chopped
1 cup shredded carrots
1/2 cup alfalfa sprouts
1 avocado
For the dressing:
1 Tbsp raw honey
1/4 cup sesame seeds
2 Tbsp apple cider vinegar
2 garlic cloves
1/2 cup water
juice of 2 limes
Method:
1. Combine cabbage, carrots, and alfalfa sprouts in large salad bowl.
1. Combine cabbage, carrots, and alfalfa sprouts in large salad bowl.
2. Blend all dressing ingredients until thoroughly mixed together (until the mixture turns white).
3. Pour dressing over salad and toss.
3. Pour dressing over salad and toss.
4. Garnish with avocado and enjoy!
