I love crunchiness, and this refreshing summer salad has a lot of crunch!
SERVES 2–3.
INGREDIENTS
3 cups green cabbage, thinly shredded
1 large or 2 medium green apples, finely chopped
4 tablespoons lemon or lime juice
½ cup red grapes, halved
1 cup carrots, shredded
⅓ cup walnuts or pecans, chopped
1 tablespoon nutritional yeast
4 tablespoons of Creamy Ranch Dressing (recipe below)
DIRECTIONS
Combine all ingredients in a large salad bowl and mix well. Let the salad cool for at least one hour in the refrigerator before serving.
(Adapted from Kathy's Vegan Kitchen.)
INGREDIENTS
1½ cups raw cashews (can substitute white beans or silken tofu)
1 cup water
2 tablespoons rice or apple cider vinegar
1 large lemon, juiced
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon dried dill
1 Tablespoon dried parsley
DIRECTIONS
Place all ingredients except the dill and parsley in a highspeed blender. Blend until smooth. Add the dried dill and parsley. Refrigerate until ready to serve. It lasts one week in the refrigerator…if it lasts that long!