AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginnerA bright, tangy, and flavorful summery dish, full of fiber-rich cabbage, carrots, peppers... and pineapple!
Chop the veggies as directed above. For the cabbage, cut head in half to create a flat cutting surface. Cut out the tough, white stem section. Using a large chef's knife, make thin slices, keeping the head together as much as possible. Then, make several perpendicular slices to create bite-sized pieces. Combine all veggies in a large bowl.
In a glass jar, mix together Toasted Sesame oil, Persian Lime oil, Thai Lemongrass Mint balsamic, lime juice, & honey. Add to veggies, grind Pink Himalayan salt (to taste), and toss until coated.
Add the nuts! Coat cashews in Persian Lime oil and salt. Bake at 250⁰ F for 5-10 minutes, until golden brown. Before serving, add the cashews on top. (They will get soggy if stored together.)
(OR use pre-salted/roasted cashews. Raw cashews will not taste good in this recipe.)
Ingredients
Directions
Chop the veggies as directed above. For the cabbage, cut head in half to create a flat cutting surface. Cut out the tough, white stem section. Using a large chef's knife, make thin slices, keeping the head together as much as possible. Then, make several perpendicular slices to create bite-sized pieces. Combine all veggies in a large bowl.
In a glass jar, mix together Toasted Sesame oil, Persian Lime oil, Thai Lemongrass Mint balsamic, lime juice, & honey. Add to veggies, grind Pink Himalayan salt (to taste), and toss until coated.
Add the nuts! Coat cashews in Persian Lime oil and salt. Bake at 250⁰ F for 5-10 minutes, until golden brown. Before serving, add the cashews on top. (They will get soggy if stored together.)
(OR use pre-salted/roasted cashews. Raw cashews will not taste good in this recipe.)
