Pink Princess Salad (with creamy beet dill dressing)
Equipment
- High Speed Blender
Ingredients
- 1/2 head purple cabbage, diced
- 1 scallion, finely chopped
- 2 tbsp chives, minced
- 1/4 cup sauerkraut, chopped
- 4 persian cucumbers, finely chopped
- 1/2 lemon, juiced
- 1/2 tsp sea salt
- 2 tsp olive oil extra virgin
Creamy Beet Herb Dressing
- 1 garlic clove
- 1 shallot
- 3/4 cup roasted cashews (raw works out) unsalted
- 1/4 cup walnuts unsalted
- 1 small cooked beet, peeled
- 1 handful chives fresh
- 1 handful dill fresh
- 1/2 lemon juiced
- 1/4 tsp sea salt
- 1 tsp stoneground mustard
- 1 tsp coconut aminos
- 1/4 cup + 2 tbs water
Instructions
- Start by chopping up your cabbage and cucumbers into small pieces and place into a large bowl. Add chopped sauerkraut, scallions, chives, 1/2 juice of lemon, sea salt and olive oil.
- Mix until well combined and let it marinate for at least 30 minutes for it to start to change color.
- Into a high speed blender add all the creamy beet herb dressing ingredients and blend until smooth. *if you don't have a high speed blender, soak the cashews and walnuts in hot water for 20 minutes prior to blending*
- Pour the dressing over the cabbage mixture and mix until combined.
- Serve with chips and enjoy!