Here we go! Post number one for Vegan MoFo 2014, the vegan month of food. I’ll be posting something at least every week day, and if possible EVERY day in September.
This salad is the tastiest after it has marinated for a bit. Make it earlier in the day for a quick meal later. Use as many colorful veggies as you have available.
Rainbow Collard Green Salad
Prep time
Total time
Author: Ama T. Opare
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
- 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.
Helping you go from self-sabotage to taking control. From mealtime boredom to loving what you eat. From being tempted by all the wrong choices to making the right decisions. And from being sick and tired to living a vibrant and Whole & Healthy life.
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