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yields 6 servings
yields 4 servings
sensational salads pepper (optional) liquid aminos Dash of cayenne 1 teaspoon Bragg lemon juice 2–3 tablespoons fresh ¼ cup water 1 clove garlic 1 avocado DRESSING 3. Toss the salad with the dressing. Marinate for at least 30 minutes before serving. 2. In a blender or food processor, puree the dressing ingredients until smooth. 1. In a large bowl, toss the cabbage, carrot, celery, and parsley. ½ cup chopped fresh parsley 1 cup thinly sliced celery (option

KALE CABBAGE COCONUT CRUNCH yields 6 servings KOHLRABI SALAD yields 2 servings
Kale, being one of the most nutritious vegetables out there, is alkalizing, cleansing, 1 head kohlrabi, cut in strips
enhances bone health, and is used in cancer prevention and treatment. Since it has a In a large bowl, combine all the ingredients. Serve chilled.
strong flavor, it’s best to shred the kale leaves very finely in salads. or diced
½ cup fresh parsley, minced
3 cups finely shredded kale 1/3 cup olive oil
2 cups shredded green cabbage ½ teaspoon salt, or to taste
½ cup shredded coconut
1 cup Asian Sesame Dressing (p. 168)
1 Granny Smith apple, unpeeled and chopped APPLE-KOHLRABI MATCHSTICK SALAD yields 3 servings

In a large bowl, combine all the ingredients. Marinate for 1 hour before serving. 2 Granny Smith apples 1. Cut the apples and kohlrabi into matchstick-size pieces.
1 small head kohlrabi 2. In a large bowl, toss the apples and kohlrabi with the slivered
½ cup roasted slivered almonds almonds, pepper, lemon juice, and salt. Serve chilled.
yields 10 servings
CABBAGE WITH HONEY MARINADE Dash of ground black pepper
Juice of ½ lemon
An excellent combination of flavors, nutrients, and antioxidants, this salad is best if
prepared at least one day in advance. Pinch of salt
1 red bell pepper, cut in strips HONEY MARINADE
1 green bell pepper, cut in ¼–½ cup raw honey yields 4 servings
strips ¾ tablespoon apple cider KOHLRABI COLESLAW
½ head white cabbage, vinegar or lemon juice Since kohlrabi is part of the cabbage family, and the taste is so similar, it can be easily
shredded ½ cup oil substituted for cabbage in salads or cooked dishes.
½ head purple cabbage, ¾ cup water 1 bunch kohlrabi, finely shredded 1. In a large bowl, combine the kohlrabi with the carrots.
shredded ½ tablespoon salt 2 carrots, finely shredded 2. In a medium bowl, combine the mayonnaise with the water,
1 red onion, sliced and ½ cup Homemade Mayonnaise (p. 176) lemon juice, sugar, salt, and cayenne and pour over the veg-
rings separated ¼ cup water etables. Toss to coat well.
2 carrots, shredded ¼ cup freshly squeezed lemon 3. Refrigerate for 2–4 hours before serving.
1 turnip, shredded
juice
1. In a large bowl, toss the vegetables. 3 tablespoons sugar
2. Combine the marinade ingredients and pour over 1 teaspoon salt
the salad. Refrigerate at least 8 hours or overnight. Dash of cayenne pepper

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