I’ve never been a fan of salads but since I decided to be vegan for the next few weeks, I guess a few servings are inevitable.
I’m currently using the 22 Days Nutrition Vegan Meal Plan as a guide for the next couple of days and according to their meal plan, this is Lunch for day one.
I decided to make a few changes to their recipe to suit my personal taste.
Well how does it taste you ask ?
There’s a large green apple in this recipe so you can expect your salad to be sweet and a bit tangy because of the Apple cider vinegar in the recipe.
And then my favourite bit, all the different flavours of nuts.
Now usually, you would pair this salad with sweet potatoes or some other carb but I wasn’t really hungry.
I’ll leave the ingredients and the recipe below!
For the salad:
1 1/2 cups thinly shredded red cabbage and shredded carrots
1 large green apple, shredded
1 tbsp pumpkin seeds
For the dressing:
3 tablespoons tahini
2 tablespoons water
1 tablespoon maple syrup
1/4 tsp sea salt (to taste)
1 teaspoon apple cider vinegar
1. Whisk dressing ingredients together and set aside.
2. Dress the shredded vegetables with dressing using as much as you like.
3. Sprinkle your pumpkin seeds on the salad.
4. Top with whichever nuts and raisins you like.