Vibrant Grated Salad

I really wanted to title this recipe “Vibrant Winter Salad” but I realized that almost all of you in readership-land have moved out of winter and into spring. It’s truly a great salad for the winter though since it features root veggies and cabbage- common staples during the colder months. Of course, it’s so tasty you can enjoy it any time of the year!

gluten free vegetarian recipes easy - vibrant grated salad

Be sure to make this salad well ahead of time. It’s best when the flavors have been allowed to mingle and deepen for at least a couple of hours, ideally overnight.

It’s also a very versatile salad. I’ve made it here with all the ingredients listed (I happened to have green and red cabbage on hand, so it features both). But it would be equally good with no cabbage (just carrots, beets and apples) and it’s also good with no apple added.

 

Vibrant Grated/Winter Salad1/2 head cabbage (red or green), grated or chopped

2 medium beets, peeled and grated

2-3 carrots, peeled and grated

1-2 apples, chopped

1/2 cup raisins

opt: 1/4 cup chopped nuts

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juice of 1 lemon (about 1/4 cup)

1 Tbsp. raw apple cider vinegar

opt: 1 Tbsp. honey or maple syrup

1/4 cup olive oil

1/4 tsp. sea salt

opt: 1/4 tsp. ground cinnamon

Combine ingredients below line in the bottom of a large salad bowl. Add ingredients from above line and mix well. Allow to sit for at least 2 hours before serving. Overnight is even better!

Variation: Use 1/3 – 1/2 cup vegan mayo (or my almond mayonnaise) in place of the lemon juice and olive oil.

Check out more great gluten-free vegetarian recipes – easy salads and more!

 

Check out this book packed full of gluten-free vegetarian recipes- easy, tasty and bursting with nutrition!

Raw food recipes- Everyday Wholesome Eating in the Raw

 

 

 

 

Kim Wilson

4 Comments

  1. Carla on April 3, 2015 at 12:49 am

    Beautiful and delicious!

  2. Paula Niederberger on April 4, 2015 at 4:14 am

    Hi Kim,

    I made your split pea, rice, and millet pilaf and it was delicious. I might start the peas about 10 minutes early next time, since they were still a little crunchy when the rice and millet were soft. Even so, this is a very satisfying dish! Thanks for sharing the recipe.
    Paula

    • Kim Wilson on May 13, 2015 at 1:09 am

      You’re right that the split peas end up a little more “al dente”. You could certainly start them ahead if you wanted them more tender. So glad you like the dish!

  3. Shari on April 6, 2015 at 1:48 am

    This looks fabulous! I’ll have to try it soon!

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