Vegan Cabbage And Carrot Salad Cups Recipe

About this recipe

A refreshing and crunchy vegan salad featuring cabbage, carrots, nuts, and raisins, served in crisp lettuce cups. Perfect for a light dinner or a quick solution to a busy evening.

Ingredients

• 1 pc Cabbage Red
• 500 g Carrot
• 200 g Nutty Gritties Lightly Salted Jumbo Roasted Flavoured Almonds
• 150 g The Khao Project Classic Hummus Dip
• 500 g Whole Farm Grocery Raisins 500 G
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. Finely shred 2 cups of cabbage and 1 large carrot, and place them in a large mixing bowl.
2. 2. Add 1/4 cup of chopped nuts (such as almonds or walnuts) and 1/4 cup of raisins to the bowl.
3. 3. In a small bowl, whisk together 1/4 cup of hummus with a pinch of salt and pepper to taste.
4. 4. Pour the hummus over the cabbage mixture and toss well to combine.
5. 5. Let the salad sit for 10 minutes to allow the flavors to meld.
6. 6. Spoon the salad mixture into large lettuce leaves to create individual salad cups.
7. 7. Serve immediately as a light and satisfying dinner option.