Food & Drink Magazine

The Shredder

By Yonni @vegandthecity
My friend, Andrea, told me about this great detox shredded salad recipe a couple of months ago.  Twice I lost the recipe. I finally had her send it one more time, and I forgot to get all of the ingredients for two weeks straight. Then I bought the ingredients and wound up using some of them to make something else for dinner.  Seriously ridiculous.
Tonight was the night.  One way or the other, I was making some version of this salad, even if I wound up putting my own spin on it. Thankfully, after all that, I liked it!
I shredded or finely chopped:
Half a purple cabbage One small head of broccoli, no stemHalf a Granny Smith apple, skin on1 cup of baby carrots3/4 cup of curly parsley3/4 cup of pea shoots1 head of romaine lettuce
The Shredder
After placing all of that in a large bowl, I made the dressing:
2 TBSP Dijon mustard1/2 c apple cider vinegar1 TBSP coconut aminosThe juice of 1 lemon
I poured the dressing over 1/2 of the salad, and served it, accompanied by freshly cooked lentils and some shredded Daiya vegan cheddar cheese.
No guilt, tons of veggies and nutrients, packed with protein, and with great flavor combinations. It was totally worth it (and there is plenty more for tomorrow!)
The Shredder

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