Page 131 - 27040

123
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 COLESLAW WITH AVOCADO DRESSING DRESSING AND TARRAGON CABBAGE SALAD WITH GREEN PEAS 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 pars

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

122 HEALTHY EVER AFTER 131