Shredded Veggie Salad Kaufmann 1 recipe is ready for your consumption. Enjoy and share this recipe!
2 medium zucchinis (shredded or sliced)
¼ head red cabbage (shredded or sliced)
1 cup carrots (shredded or sliced)
1 red (orange or yellow) bell pepper (shredded or sliced)
1 cup whole cashews (toasted)
⅛ to ¼ minced fresh basil
⅛ to ¼ minced fresh mint
1 finely chopped jalapeño (optional)
1 cup extra virgin olive oil (or more)
1 Tbsp coconut aminos
¼ tsp toasted sesame oil
Juice of 1½ limes
2 garlic cloves (minced)
Salt to taste
Finely slice/shred vegetables with a mandolin. Place vegetables in a colander and let drain for about 30 minutes to remove any liquid. Pat dry with a paper towel.
If using raw cashews, toasted in a skillet over medium heat until slightly brown and fragrant. Set aside and let cool.
Whisk the dressing ingredients together in a small bowl. Flavor will be strong but will balance out when combined with all the vegetables.
Put all the vegetables, nuts and herbs in a large bowl, toss. Pour dressing over top and toss until combined.
Cover and refrigerate for at least an hour for the flavors to meld.