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Colorful Slaw Salad

A crunchy delicious way to keep on track.

Ingredients

8

Count

Ready In

PT15M PT0M

15

Mins

Difficulty

Easy


Step 1

Using a mandolin, shave the cauliflower as thin as possible, or use a food processor. Do the same to the cabbage. A large knife also works for the cabbage. Julienne the carrots with a julienne tool or grate in food processor. (Note: laying them in the food tube, rather than standing them up, will make the shreds look more like julienne strips.)

Step 1 -- Using a mandolin, shave the cauliflower as thin as possible, or use a food processor. Do the same to the cabbage. A large knife also works for the cabbage. Julienne the carrots with a julienne tool or grate in food processor. (Note: laying them in the food tube, rather than standing them up, will make the shreds look more like julienne strips.)

Step 2

Combine the lime juice, rice vinegar and the Sriracha sauce. Mix well. Layer each salad plate with cabbage, cauliflower and carrots. Top with micro greens and sprinkle with cilantro. Add dressing. Keep leftover veggies and dressing separate to enjoy the next day.

Step 2 -- Combine the lime juice, rice vinegar and the Sriracha sauce. Mix well. Layer each salad plate with cabbage, cauliflower and carrots. Top with micro greens and sprinkle with cilantro. Add dressing. Keep leftover veggies and dressing separate to enjoy the next day.

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Ingredients

  • 1/2 head cauliflower
  • 1/2 head purple cabbage
  • 2-4 carrots
  • Handful of micro greens
  • Handful of cilantro, chopped
  • 3 limes juiced (approximately 1/4-1/3 cup)
  • 1/4 to 1/2 cup rice vinegar
  • 1-2 teaspoons Sriracha sauce (depending on your taste)

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