CABBAGE SALAD 4 cups chopped green cabbage 1/4 cup fresh peas 2 green onions, finely chopped 2 tbsp sesame oil 1 tbsp apple cider vinegar 1 tbsp liquid sweetener 1 heavy pinch fine sea salt 1/4 cup slivered almonds, chopped Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch. Yield: 6 servings

CABBAGE SALAD

  • 4 cups chopped green cabbage
  • 1/4 cup fresh peas
  • 2 green onions, finely chopped
  • 2 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp liquid sweetener
  • 1 heavy pinch fine sea salt
  • 1/4 cup slivered almonds, chopped

Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch.

Yield: 6 servings

CABBAGE SALAD 4 cups chopped green cabbage 1/4 cup fresh peas 2 green onions, finely chopped 2 tbsp sesame oil 1 tbsp apple cider vinegar 1 tbsp liquid sweetener 1 heavy pinch fine sea salt 1/4 cup slivered almonds, chopped Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch. Yield: 6 servings

CABBAGE SALAD

  • 4 cups chopped green cabbage
  • 1/4 cup fresh peas
  • 2 green onions, finely chopped
  • 2 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp liquid sweetener
  • 1 heavy pinch fine sea salt
  • 1/4 cup slivered almonds, chopped

Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch.

Yield: 6 servings

Posted 10 months ago & Filed under cabbage, cabbage salad, salad, raw food, raw vegan, raw recipe, vegan, raw, yum, recipe, living food, living raw food, fruit, vegetable, health, nutrition, healthy, 19 notes

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Raw vegan recipes to inspire my current addiction!