This is my version of a chopped salad; Fall edition. It’s crunchy and packed flavor! Also referred to as the crunch salad supreme. It has incredible textures and crunch, which I love in a salad. If you haven’t put apple in your salad before, you’re in for a treat. It’s one of my favorite combos! Cabbage and apples consumed together are also incredible for gut health. I love making salad with dense veggies and fruit because it stores so well. I make a large batch of this salad and it doesn’t get soggy like other salads typically would. Paired with a ginger-tahini dressing, you’ll want this salad all Fall!
It’s said that one of the best possible things for gut health is eating a diverse diet, especially when it’s plant baed. So eating a wide varieties of fruits, vegetables along with nuts, seeds, legumes and whole grains. I like to think about it as eating the rainbow! The more colorful the plate, the more nutrients there will be that will benefit overall health.
Can this salad be nut free?
Yes! The only nut in this salad is the roasted cashews which can totally be swapped out for either chickpeas, more pumpkin seeds or sunflower seeds! Still making it crunchy and delicious. And the dressing is completely nut free!
- SALAD:
- 2 cups red cabbage, chopped into small bits
- 1 cup apple, chopped into small bits
- 2 cups lacinato kale, chopped
- 2-3 tbs sauerkraut
- 1 small carrot, diced
- 2-3 tbs pumpkin seeds
- ¼ cup roasted cashews (chopped)
- 1 tbs hemp seeds
- DRESSING:
- Juice of one large Lemon
- 2 tsp olive oil
- 1 tbs coconut aminos
- 2 tbs tahini
- 1 in piece ginger, grated
- 1 tsp sriracha (or ¼ tsp cayenne or 1 tsp minced serrano pepper)
- ¼ tsp sea salt
- In a large bowl, combined all chopped salad ingredients.
- In a separate bowl, add all dressing ingredients and using a spoon or small whisk to combine until smooth.
- Pour the dressing over the salad and give it a good mix until well combined.
- Store in the fridge in an airtight container.
- Enjoy!
Using all whole food plant based ingredients
I make all my recipes using whole food ingredients but I still don’t want to compromise on flavor. For example, I love the flavor of sriracha especially in this dish, for a healthier alternative I used the sriracha from the brand Yellowbird. You can use either in this recipe but I like to give the option. Thankfully there are a lot of companies who are created more and more products that are vegan, gluten or without sugar and preservatives.
Top with sriracha if you like it spicy and enjoy!
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