We can never get 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 occasionally use thick leaves, such as cabbage, we leave them for the smoothies or we press them before we put them in our 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 example of it.
Also, we found out that a meal of greens and vegetables requires some sort of healthy fat. So, when we eat a salad, we always add a dressing made of seeds, nuts, olives or avocados (we don’t use avocados that much, because they are not local where we live). Currently, we don’t consume any type of oil, although we may have some in the list of ingredients of a particular recipe that we share here on our website.
Let’s make this lovely salad and be grateful for its freshness, that feeds us as souls!
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!
Green Cashew Cream Salad
Oil/Gluten Free
Ingredients
Salad
- 1/3 pointed cabbage
- 1 tiny purple cabbage
- 1 small lettuce
- 1/2 cucumber
- 1/2 red bell pepper
- 1-2 radishes
- 1 pinch sea salt
Dressing
- 1/2 cup cashews, soaked for 4-8h
- 1 slice ginger
- 1 tsp apple cider vinegar
- 1 tsp sea salt
- 1 pinch herbes de provence
- 1 pinch garlic powder
- 1 pinch coriander powder
- fresh parsley
- 1/3 cup pure water
Instructions
-
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.
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