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Shredded Veggie Salad

Shredded Veggie Salad
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Shredded Veggie Salad Kaufmann 1 recipe is ready for your consumption. Enjoy and share this recipe!

Kaufmann One




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.

Watch the Video

Veggie Salad Video

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Doug Kaufmann developed his diet after years studying the clinical effects of pathogenic fungi on the body. Fungi and yeasts can become parasitic organisms on and inside our body, causing health problems that can be difficult to diagnose. Learn more about the Kaufmann Diet, change your life and know the cause.

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