Rainbow Collard Green Salad
Author: Ama T. Opare
Recipe type: Salad
Cuisine: Raw Food
Serves: 4 Servings
- 1 bunch of collard greens
- ¼ head of purple cabbage shredded
- ¼ cup chopped sun dried tomatoes soaked for 30 min in water and drained
- corn kernels cut from 2 ears of Non-GMO corn on the cob
- ½ red or orange bell pepper chopped
- ½ cup mung bean or other sprouts
- ½ red onion sliced very thin
- 1 avocado, cubed
- ½ cup sunflower seeds
- ½-1 hot chili pepper minced (optional)
- other veggies to try are carrots, celery, scallions, beets. Use your imagination
- 2 TBL apple cider vinegar
- ¼ cup olive oil
- 2 TBL nama shoyu or coconut aminos
- 2 TBL mirin or 1 TBL coconut nectar
- 2 garlic cloves minced
- 1 TBL Italian seasoning
- 2 TBL nutritional yeast
- Place the veggies in a large salad bowl.
- Mix dressing ingredients and pour over veggies.
- Toss well.
- Cover and refrigerate for at least one hour.
Recipe by Food For The Soul at https://foodforthesoul.me/rainbow-collard-green-salad/
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