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Crunchy Walnut Cabbage Salad
Living in the Raw, Rose Lee Calabro, slightly altered by Eve
This tasty salad has an unusual, zesty dressing and extra protein from two kinds of nuts. The dressing is almost oil-free.
240 ml 1 c. fresh parsley, chopped
240 ml1 c. walnuts, soaked a few hours and chopped
1 medium cabbage, or half red and half green, shredded
1 red onion, minced
240 ml1 c. almonds, blanched*
240 ml1 c. water
59 ml4 T. lemon juice
15 ml1 T. flax oil
10 ml2 tsp. curry powder
10 ml2 tsp. ginger
5 ml1 tsp. salt
5 ml1 tsp. ground cumin
5 ml1 tsp. minced onion
2 cloves garlic
Combine parsley, walnuts, cabbage and red onion.
In a blender add remaining ingredients and blend well. Pour dressing over salad and toss.
*To blanch almonds, drop them into boiling water, remove from heat and let stand a few minutes. Drain, then pop off the skins with your fingers. To keep this recipe raw, soak the almonds 12-48 hours and peel off skins.