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| Servings |
Ingredients
- 3 cups kale or Swiss chard shredded
- 1/2 cup green cabbage shredded
- 1/2 cup purple cabbage shredded
- 1 cup prepackaged coleslaw mix instead of cabbage (optional)
- 1/4 cup carrot
- 1/2 cup raw cashews chopped
- 1/2 cup Veganaise®
- 1 tablespoon apple cider vinegar
- 1/2 packet stevia (optional)
- 1/2 teaspoon allspice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh oregano finely chopped or 1/2 dried
- 1 teaspoon fresh thyme or 1/2 dried
- 1/3 teaspoon curry powder
- 1/4 teaspoon Real Salt
- 1/4 teaspoon pepper
- 1/4 cup raw sunflower seeds
- 1/2 cup dried cranberries
Ingredients
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Instructions
- Combine kale, cabbage, carrot, and nuts.
- In a small mixing bowl, combine Vegenaise®, vinegar, stevia, herbs, and spices. Whisk until mixture is blended well.
- Toss with salad mix.
- Allow salad to refrigerate for 30 minutes prior to serving if possible, so flavors can “marry.”
- Top with sunflower seeds and dried cranberries.
Recipe Notes
