Rainbow Collard Green Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Raw Food
Serves: 4 Servings
Ingredients
Salad
  • 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
Dressing
  • 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
Instructions
  1. Place the veggies in a large salad bowl.
  2. Mix dressing ingredients and pour over veggies.
  3. Toss well.
  4. Cover and refrigerate for at least one hour.
Recipe by Food For The Soul at https://foodforthesoul.me/rainbow-collard-green-salad/