Cabbage Salad With Cashew Sauce
Ingredients
Metric
¼ small cabbage
Sauce:
80 ml milk, soy or cashew
30 g cashews
½ tbsp apple cider vinegar
1 tsp onion powder
¼ tsp salt
Optional Garnish:
2 tbsp fresh parsley
2 tbsp walnuts, crushed
US
¼ small cabbage
Sauce:
⅓ cup milk, soy or cashew
¼ cup cashews
½ tbsp apple cider vinegar
1 tsp onion powder
¼ tsp salt
Optional Garnish:
2 tbsp fresh parsley
2 tbsp walnuts, crushed
MAKES2 portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Steps
1Add milk, cashews, vinegar, onion powder and salt to a blender (small cup) or a mini food processor.
2Blend until smooth ~ 60 seconds. Set aside.
3Wash cabbage leaves really well, pat dry and cut into short strips. Alternatively, cut then wash and dry using a salad spinner. Add to a serving plate.
4Pour the sauce over the wedges.
5Garnish with fresh parsley and crushed walnuts. Sprinkle with freshly ground black pepper for taste.
Nutritional Info
Makes 2 portions
140 Calories per portion
6g protein
11g carbohydrates
3g fiber
10g fat
140 Calories per portion
6g protein
11g carbohydrates
3g fiber
10g fat
High in Vitamins B6, C, K
High in Omega 3 & 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 3 & 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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