Shredded Rainbow Salad

By • May 11, 2016 0 Comments

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Author Notes: ade with shredded beets, crisp red and green cabbage, carrots, and sweet ripe pears, this simple, yet wildly impressive salad requires only minutes of preparation for a meal packed with insurmountable nutrient goodness. Regularly incorporating a full rainbow of fruits and vegetables into your diet is more than just an aesthetic treat; in addition to macronutrients, fiber, vitamins and minerals, naturally colorful foods contain phytochemicals, non-nutritive chemical components beneficial to overall health. Phytochemical consumption is crucial for overall health, immune health, and reduces your risk of developing chronic disease and cancer. I serve my vegan Shredded Rainbow Salad dressed with fresh lemon juice, good olive oil, and a few thick slices of ripe avocado.

Nutritional Information [per serving = 2 cups]
200 Calories, 24g Carbohydrates, 10.5g Fat, 7g Protein, 8g Fiber, 13.8g Sugar
Alexandra Dawson

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Serves 8

  • 1/2 cup raw pumpkin seeds
  • 1/4 cup raw flax seeds
  • 1/4 cup poppy seeds
  • 1 sheet toasted nori
  • 2 large beets, cleaned
  • 1/2 head white cabbage, tough stemmed removed
  • 2 green pears, stem and seeds removed
  • 1 handful fresh mint, roughly chopped
  • 1/2 cup raw walnuts, roughly chopped
  • olive oil + lemon juice to serve
  1. In a food processor fitted with an S-blade, process pumpkin, flax, and poppy seeds and nori until you have a medium-course, crumbly mixture. Transfer to a small bowl and set aside, rinse food processor.
  2. In a food processor fitted with a course-grater attachment, push through the following ingredients in the listed order: beets, red cabbage, carrots, white cabbage, and then pears. Transfer salad to your favorite serving bowl, being sure to maintain the integrity of the rainbow, then top with seed mixture, chopped mint, and walnuts. Serve with good olive oil and fresh squeezed lemon juice.

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