Raw Green Salad & Cashew Parsley Dressing | Oil/Gluten Free

We can never have enough of fresh green salads! This one is a good example of how we can prepare a simple and quick raw meal. You just have to adjust the quantity according to how much hungry you are.

Green leaves seem to be great for us, based on our experience, especially to balance dense and dehydrated foods. However, we also notice that the hard ones are less digestible and, of course, more difficult to eat. So, if we buy thick leaves, such as cabbage, we use them in smoothies or we press them before we use in salads. Pressing is a simple technique that helps the fiber to break and, consequently, makes the vegetables more tender. Check out our raw pressed salad for another good example of it.

Also, we found out that a meal of greens and vegetables may require some sort of healthy fat. So, when we eat a salad, we may add a dressing made of seeds, nuts, olives or avocados.

Here you have the recipe; have fun!

Recipe

Ingredients

Salad

• 1/3 of organic pointed cabbage
• 1 tiny organic purple cabbage
• 1 small organic lettuce
• 1/2 of an organic cucumber
• 1/2 of an organic red bell pepper
• 1-2 organic radishes
• a pinch of sea salt

Dressing

• 1/2 cup of organic cashews (soaked 4-8 hours)
• a slice of organic ginger
• 1 tsp of organic apple cider vinegar
• 1 tsp of sea salt
• a pinch of organic herbes de provence
• a pinch of organic garlic powder
• a pinch of organic coriander powder
• some fresh organic parsley
• 1/3 cup of pure water

Preparation

Cut the pointed cabbage into thin slices and put it in a bowl. Add some sea salt and press it well with your hands, until it becomes soft and tender. Repeat the process with the purple cabbage.

Blend all the ingredients of the dressing, until you get a creamy texture.

In a plate, put some lettuce, pointed cabbage, thin slices of half peeled cucumber, red bell pepper, radishes and the purple cabbage. Add the dressing.

Enjoy and share it!