You are here
Crunchy Walnut Cabbage Salad
This tasty salad has an unusual, zesty dressing and extra protein from two kinds of nuts. The dressing is almost oil-free.
240 ml1 c. fresh parsley, chopped
240 ml1 c. walnuts, soaked a few hours and chopped
1 medium cabbage, or half red and half green, shredded
1 red onion, minced
240 ml1 c. almonds, blanched*
240 ml1 c. water
59 ml4 T. lemon juice
15 ml1 T. flax oil
10 ml2 tsp. curry powder
10 ml2 tsp. ginger
5 ml1 tsp. salt
5 ml1 tsp. ground cumin
5 ml1 tsp. minced onion
2 cloves garlic
Combine parsley, walnuts, cabbage and red onion.
In a blender add remaining ingredients and blend well. Pour dressing over salad and toss.
*To blanch almonds, drop them into boiling water, remove from heat and let stand a few minutes. Drain, then pop off the skins with your fingers. To keep this recipe raw, soak the almonds 12-48 hours and peel off skins.