Red Cabbage, Celery & Walnut Salad
- Details
- 1 Comment
Just cuz you’re a vegan doesn’t mean you’re a one-note salad-eater. Break out of the romaine rut with a crunchy, tangy, pretty and super-healthy salad that pairs with just about any entree. Keep one thing in mind, however: this salad tastes best the same day it’s made.
Red Cabbage, Celery & Walnut Salad
Serves 4
1/2 cup toasted walnuts, chopped
12 oz. red cabbage, shredded
3 stalks celery, diced
Dressing:
3 tbsp. orange juice
2 tbsp. apple cider vinegar
1 tsp. grainy mustard
2 tbsp. parsley, chopped
salt & pepper
Whisk the dressing ingredients together in a small bowl; set aside.
In a large bowl, combine all of the ingredients for the salad except for the walnuts. When ready to serve the salad, add the dressing and toss to combine. Divide salad among four plates and sprinkle each serving with walnuts.
(Another recipe from The Vegetarian Bible, by Sarah Brown. The original recipe uses a half cup of black grapes which I omitted. Just couldn’t see that combination, but for all I know, it’s fantastic. I also left out the walnut and olive oil from the dressing. I’m a broken record, but salad just doesn’t need the oil.)
This one will definitely be put to the test.