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Carrot, Cabbage, and Fuji Apple Salad Recipe

Rich in carotenoids, vitamin C, folate, and healthy fatty acids, and also a good source of plant protein that is easily digested, this salad more than satisfies as a full meal.

Carrot, Cabbage, and Apple Salad

Many thanks to Breanna for the lovely photos.

Ingredients:

Carrot, Cabbage, and Apple Salad

1 large head of romaine, washed and cut into bite-size pieces
2 cups of shredded red cabbage
2 large carrots, shredded into strips with a mandolin
1 large Fuji apple, chopped into bite-size pieces
1/2 cup toasted almonds
1/2 cup dried cranberries
1 tablespoon finely chopped fresh mint

For the dressing:

1/2 cup extra-virgin olive oil
3 to 4 tablespoons of fresh lemon or lime juice
2 tablespoons honey
1.5 teaspoons Dijon mustard
1/4 teaspoon sea salt
Black pepper, to taste

Directions:

If you can't find toasted almonds, spread a single layer of raw almonds on a baking tray and roast for 20 to 25 minutes or until almonds are nicely toasted. Allow toasted almonds to cool in the baking tray on your stove-top or counter for 30 minutes - you'll hear them cackle a bit as their toasted skins cool off.

Carrot, Cabbage, and Apple Salad

To make dressing, combine all dressing ingredients in a small jar, shake vigorously, then set aside at room temperature.

Carrot, Cabbage, and Apple Salad

Carrot, Cabbage, and Apple Salad

To make the salad, combine lettuce, cabbage, and carrots in a large bowl. Keep 2 to 3 tablespoons of dressing aside, and spread the rest over the lettuce, cabbage, and carrots. Give everything a good toss and dish out to serving bowls.

Carrot, Cabbage, and Apple Salad

Add remaining dressing to chopped apples, toss, then divide into serving bowls. Top each bowl off with toasted almonds, cranberries, and mint.

Carrot, Cabbage, and Apple Salad

Enjoy this lovely, nutrient-dense salad as a side or as a full meal.

For a printer-friendly version of this recipe without photos, please go here:

Cabbage, Carrot, and Apple Salad Recipe

Adapted from a similar recipe found in Straight from the Earth: Irresistible Vegan Recipes for Everyone.

 
 

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Comments

This salad is the best!
But what temperature should the almonds be baked at?

Hi Isabella,

I typically roast almonds in a single layer at 350 F for 15 minutes. The skins will cackle a bit as you let them cool off on your stovetop or counter.

I hope this helps!

Ben Kim

 

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