Mayo-Free Crunchy Cabbage Salad
 
Prep time
Total time
 
Recipe adapted from Caroline Dupont’s book, Enlightened Eating.
Author:
Serves: 4 servings
Ingredients
Dressing:
  • 2 Tablespoon (30 ml) apple cider vinegar
  • 3 Tablespoon (45 ml) extra-virgin olive oil, preferably organic
  • 1 Tablespoon (15 ml) light agave nectar or 5 to 8 drops plain liquid stevia
  • ½ teaspoon (2.5 ml) fine sea salt
  • ½ teaspoon (2.5 ml) ground fennel, or more to taste
Salad:
  • 2 cups (480 ml) green or red cabbage, shredded, or a combination
  • ¾ cup (180 ml) broccoli or cauliflower, chopped
  • ¼ cup (60 ml) sweet onion, chopped
  • 1 rib celery, diced
  • 1 large carrot, grated
  • ½ cup (120 ml) fresh parsley, chopped
  • 1 medium apple (I used Crispin), cored and diced
  • ½ cup (120 ml) raisins or currants, optional
  • ½ cup (120 ml) pecans or walnuts, lightly toasted [can omit for nut-free]
Instructions
  1. In a large bowl, combine dressing ingredients and whisk to combine.
  2. Add vegetables and toss to coat.
  3. Sprinkle with raisins and walnuts.
  4. Will keep, covered in the refrigerator, up to 3 days.
Notes
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Gluten free, optionally Nut free, Peanut free, Soy free, Wheat free, and optionally Sugar free.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/salad/crunchy-cabbage-delight-salad-mayo-free