I LOVE eating these types of superfood salads – they taste delicious, keep you full and are packed with nutrition. The keys to devouring food like this are to 1) use healthy ingredients to make a delicious dressing, and 2) pay attention to the texture of the rest of the ingredients to make it extra fun to eat.

This salad is loaded with Vitamin C, beta-carotene, essential minerals, antioxidants, healthy fats, and protein. Enjoy!

Crunchy Superfood Slaw
Prep Time: 20 minutes
Total Time: 20 minutes
Serves 6-8

Ingredients

For the dressing:

• 2 tbsp macadamia nut oil (or flaxseed oil)
• 1 tbsp sesame oil (not the toasted kind)
• 3 tablespoons raw honey
• 2 tablespoons rice wine vinegar (unflavored/unsweetened)
• Juice of 2 limes (about 1 1/2 tablespoons)
• 2 tablespoons almond butter or natural peanut butter
• 1/2 tsp salt
• A few dashes of hot sauce for heat (optional)

For the salad:

• 4 cups shredded cabbage
• 2 carrots, shredded
• 1 apple, peel on, cored and julienned
• 1 bunch green onions (about 8), finely chopped
• 1 handful cilantro, chopped
• 1/2 cup sliced almonds
• 1/3 cup hemp seeds

Recipe:

Whisk all dressing ingredients in the bottom of a large bowl. Add all salad ingredients and toss well to coat.

Tips:

• You’ll get 4 cups from one small to medium head of cabbage; both red or green cabbage work great.
• Use any type of apple, I prefer a red delicious or Fuji.
• This salad will keep a day or two in the refrigerator, but it gets a little soggy the more it sits. Prepare all ingredients and dressing the day before if serving or taking to a party, just keep the salad and dressing separate until about 30 minutes before you serve it.

Crunchy Superfood Slaw Recipe

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• Author: Elizabeth Rider
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: Serves 6-8 1x

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Ingredients

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For the dressing:

• 2 tbsp macadamia nut oil (or flaxseed oil)
• 1 tbsp sesame oil (not the toasted kind)
• 3 tablespoons raw honey
• 2 tablespoons rice wine vinegar (unflavored/unsweetened)
• Juice of 2 limes (about 1 1/2 tablespoons)
• 2 tablespoons almond butter or natural peanut butter
• 1/2 tsp salt
• A few dashes of hot sauce for heat (optional)

For the salad:

• 4 cups shredded cabbage
• 2 carrots, shredded
• 1 apple, peel on, cored and julienned
• 1 bunch green onions (about 8), finely chopped
• 1 handful cilantro, chopped
• 1/2 cup sliced almonds
• 1/3 cup hemp seeds

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Instructions

Whisk all dressing ingredients in the bottom of a large bowl. Add all salad ingredients and toss well to coat.

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Notes

• You’ll get 4 cups from one small to medium head of cabbage; both red or green cabbage work great.
• Use any type of apple, I prefer a red delicious or Fuji.
• This salad will keep a day or two in the refrigerator, but it gets a little soggy the more it sits. Prepare all ingredients and dressing the day before if serving or taking to a party, just keep the salad and dressing separate until about 30 minutes before you serve it.