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

• 1Pc White Cabbage 1pc
• 1 Kg Carrots - 1kg
• 500 G Organic Chopped & Roasted Almonds
• - Wholefood Earth Thompson Seedless Raisins
• 250 Ml Mymoune Lebanese Fattoush Salad Dressing, 250Ml
• ( Daylesford Organic Green Pointed Cabbage
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 Kg Heera Black Pepper Coarse 1kg

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 vegan salad dressing with a pinch of salt and pepper to taste.
4. 4. Pour the dressing 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 cabbage leaves to create individual salad cups.
7. 7. Serve immediately as a light and satisfying dinner option.