By justinecooksvegan.com
Pink Princess Salad (with creamy beet dill dressing)
5 steps
Prep:15minCook:5min
Updated at: Sun, 08 Dec 2024 22:06:09 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Nutrition per serving
Calories1078.9 kcal (54%)
Total Fat76.9 g (110%)
Carbs88.8 g (34%)
Sugars32.9 g (37%)
Protein30.2 g (60%)
Sodium1819.2 mg (91%)
Fiber18.5 g (66%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
0.5 headpurple cabbage
diced
1scallion
finely chopped
2 Tbspchives
minced
¼ cupsauerkraut
chopped
4persian cucumbers
finely chopped
0.5lemon juiced
½ tspsea salt
2 tspolive oil
extra virgin
1garlic clove
1shallot
¾ cuproasted cashews
raw works out, unsalted
¼ cupwalnuts
unsalted
1beet
small, cooked, peeled
1 handfulchives
fresh
1 handfuldill
fresh
0.5lemon juiced
¼ tspsea salt
1 tspstoneground mustard
1 tspcoconut aminos
¼ cupwater
Instructions
Step 1
Start by chopping up your cabbage and cucumbers into small pieces and place into a large bowl. Add chopped sauerkraut, scallions, chives, 1/2 juice of lemon, sea salt and olive oil.
Step 2
Mix until well combined and let it marinate for at least 30 minutes for it to start to change color.
Step 3
Into a high speed blender add all the creamy beet herb dressing ingredients and blend until smooth. *if you don't have a high speed blender, soak the cashews and walnuts in hot water for 20 minutes prior to blending*
Step 4
Pour the dressing over the cabbage mixture and mix until combined.
Step 5
Serve with chips and enjoy!
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Notes
2 liked
0 disliked
Crispy
Delicious
Easy
Fresh
Under 30 minutes
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