crispy Oriental Salad

 Dinner [D]  Lunch [L]  Snack [S]

CRISPY ORIENTAL SALAD

Ingredients

1 head of cabbage chopped (I use half purple, half green)

4 green onions- chopped finely

2 carrots- shredded

3/4 cup raw almonds- chopped

1/4 cup raw sesame seeds

Dressing

1 tsp salt

1/4 tsp black pepper

4 TBS lemon juice (juice of 1 large lemon)

<1/4 cup olive oil

    I use light tasting oil because extra virgin is too strong for me-

    also I usually don't use the full 1/4 cup)

DIRECTIONS

Mix cabbage, green onions and carrots together in a bowl.  Add the raw nuts and mix thoroughly. (I chop my almonds in my mini food processor).

In a separate bowl, mix the dressing ingredients together.

Pour the dressing over the salad and stir until evenly coated.

By itself- this recipe is SUPER healthy!  All raw ingredients (except the oil- which probably could be ommitted if needed).

For a little more flavor- Add ORANGE PEANUT DRESSING over the top.

You will LOVE it!  SO YUMMY!!!

Eat the salad by itself, or in a whole wheat pita.  Add some FALAFEL to make it a more complete dinner.

I love having this in my fridge for an easy quick meal.  My 5 year old eats this recipe great.  My 3 year old has a hard time getting it in his mouth without it falling everywhere- but we are trying.

ORANGE PEANUT DRESSING

INGREDIENTS

1/2 CUP FRESH ORANGE JUICE

1/4 CUP RICE VINEGAR

2 TBS PEANUT BUTTER

1/4 CUP RAW CASHEWS

1 TSP BRAGG LIQUID AMINOS OR LOW-SODIUM SOY SAUCE

1/4 INCH PIECE OF FRESH GINGER, PEELED

1 CLOVE OF GARLIC

A PINCH OF CAYENNE PEPPER

DIRECTIONS

BLEND ALL INGREDIENTS IN A HIGH POWERED BLENDER UNTIL SMOOTH.

THIS WILL THICKEN A LOT WHEN COOLED IN THE FRIDGE.

www.wholefoodmommies.com