Easy Napa Cabbage Salad
I don't know about you, but I tend to get tired of the traditional salad. When I started eating more raw foods, I needed to mix it up a little more, so I began to make this cabbage salad recipe. The thing I love about salads is they don't have to be exactly right. You don't really need a recipe, you just need a foundation or idea. Use this as your starter, and then make it your own - throw in what you love and enjoy!
Here's my go-to Easy Napa Cabbage Salad:What you need
*always use organic + fresh ingredientsHead of Napa Cabbage - option to grab the pre-shredded cabbage mix (I do sometimes!)1-2 carrots, peeled1 green pepper[optional] 1/2 jalapeño pepper1/4 white or red onion1/2 cup (or more if you like) shelled edamame (soy beans - I get them frozen)1.5 tbsp soy ginger marinade1 tbsp lemon garlic Tessemae's dressing (or make your own, olive oil, lemon juice, garlic)dash of Celtic sea saltcracked black peppernuts for garnish
Wash, then shred or chop napa cabbage. Chop in your multi-cutter or vitamix (or hand chop) the green pepper, carrots, jalepeno, onion. Mix together.
Add edamame, salt, pepper, + dressings*, then mix. Add nuts on top when you are ready to eat.*cabbage will go soggy, so make this the day you plan to eat it or mix it up, then only add the dressings and nuts when you are ready to eat.
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