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Meatless Monday: Crunchy Vietnamese Salad

I have a thing for coriander (cilantro) and shallots (scallions) in everything at the moment (obsessed maybe?). This is a phase I go in and out of, but since right now I’m in, I decided to add it to this salad. It’s nutrient packed and delicious! Coriander is very beneficial as a detoxification herb due to its proven ability to eliminate heavy metals and other toxic metabolites from the body which we all need a bit of a helping hand with. ENJOY!

 

Ingredients

  • 2 cups of red cabbage, sliced thinly
  • 2 kale leaves, finely sliced
  • 1 cup of bean sprouts, trimmed
  • 1 carrot, shredded
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 4 shallots (scallions), chopped roughly
  • 2 – 4 small chilli’s (optional – depending on your tolerance), chopped
  • 1 large handful of coriander (cilantro), chopped
  • 1 large handful of fresh mint leaves, chopped
  • 1/2 cup of silvered almonds
  • 1/4 cup of pepitas

Dressing:

  • 1 lime, juiced
  • 1 tbsp tamari
  • 1/4 cup oextra-virgin olive oil
  • 1 tsp honey
  • sea salt and pepper, to taste

Directions

1.)    Lightly toast almonds and pepitas (optional).

2.)    Prepare salad ingredients.

3.)    Add all the salad ingredients into a bowl.

4.)    Combine dressing ingredients – dress as you like (you may want more or less dressing)

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Servings: 2 - 4

Substitutions

  • Red cabbage – White cabbage, spinach, kale
  • Kale – White cabbage, spinach
  • Bean sprouts – shredded radish
  • Carrot – beets, purple carrot
  • Shallots (scallions) – white onions
  • Almonds – cashews, peanuts, macadamias
  • Pepitas – sunflower, hempseeds