A mixture of vibrant colours, textures and flavors
No cooking involved
4 cups shredded red cabbage
1 carrot, grated with the larger holes of a box grater
1 cup peeled cucumber (simply use a potato peeler to peel strips of cucumber. When you reach the watery seeds in the center, you can finely chop them if you find it easier)
⅓ red onion, finely chopped
2 ripe apricots, chopped into small pieces
4 Tbsp chopped almonds, toasted on a dry pan (no oil) until golden
Dressing
1 avocado
½ garlic clove, finely chopped or minced
3 Tbsp olive oil
Juice of 1 lemon
Salt and pepper
1
In a large salad bowl, toss together the red cabbage, carrot, cucumber, onion, apricots and almonds
2
Make the dressing: in a small food processor or blender, blend the dressing ingredients until smooth. Taste and add more seasoning as needed
3
Right before serving, pour the dressing over the salad and toss to combine
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories198
- % Daily Value *
- Total Fat 16.1g21%
- Total Carbohydrate 13.3g5%
- Protein 3.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 cups shredded red cabbage
1 carrot, grated with the larger holes of a box grater
1 cup peeled cucumber (simply use a potato peeler to peel strips of cucumber. When you reach the watery seeds in the center, you can finely chop them if you find it easier)
⅓ red onion, finely chopped
2 ripe apricots, chopped into small pieces
4 Tbsp chopped almonds, toasted on a dry pan (no oil) until golden
Dressing
1 avocado
½ garlic clove, finely chopped or minced
3 Tbsp olive oil
Juice of 1 lemon
Salt and pepper