Clean Diet Purple Cabbage Salad

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$0.00 Cooking Fee
Serving Size: 2 cups
Diets: Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, Soy Free, Vegan, Vegetarian, Whole 30
Recipe adapted from: Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • Shred cabbage(s), carrots and beets in food processor
  • Add walnuts to food processor and pulse a few times
  • Make dressing by mixing oil, vinegar and pressed garlic cloves
  • Chop avocado and dill, and mix it all together.

Cook Times

Active Prep30
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

For the food processor:

  • 2 whole cabbage small, red or green
  • 12 carrot
  • 2 red beet
  • 2/3 cup walnuts chopped

Mix in:

  • 2 avocado chopped
  • 1 cup fresh dill chopped

For the dressing:

  • 6 clove garlic put through a press
  • 1 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar unfiltered

Cooking Tools Required

Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition

Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Sodium: 71mg | Potassium: 568mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12658IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg

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