Calories per serving: 100
Equipment you’ll need: blender
4 cups purple cabbage, chopped
4 cups kale, chopped
1 cup shredded carrots
For the dressing:
1 tsp cornstarch + 1/4 cup water
1/2 cup cashews
3/4 cup water
18 drops liquid stevia (or 2 Tbsp agave)
2 Tbsp dijon mustard
juice of 2 lemons
1. Combine cornstarch and water. This creates an awesome substitute for oil! I learned this trick from the FatFreeVegan.
2. Add all dressing ingredients to blender and blend until smooth.
3. Add cabbage, kale and carrots to salad bowl. Top with dressing, toss, and enjoy!