Healthy Vegan Salad with Cilantro Vinaigrette
|Red Cabbage||1/2 Cup|
|Cilantro||1/2 a Bunch|
|Micro Radish or Pea Shoots|
|Maple Syrup||1 Tablespoon|
|Avocado Oil||1/4 Cup|
An easy healthy salad that you can use for a topping for fish tacos as well. If you don’t add the dressing to it, it will be fine the next day if you keep it in the fridge.
Make sure you peel the Watermelon Radish first and if you cant find them use Kohlrabi or Daikon Radish instead.
- Make the Dressing by juicing the Limes, roughly chopping the Cilantro and Jalapeno (seed it first), add the remaining ingredients and whizz it all up in a food processor, set aside while you assemble the Salad.
- Shred the Red Cabbage then matchstick the Carrots and either matchstick or spiralize the Watermelon Radish, roughly chop the Cilantro then toss it all together and garish with the Micro Radish or Pea Shoots and serve with the Dressing.