Pink Princess Salad (with creamy beet dill dressing)

Name: Pink Princess Salad (with creamy beet dill dressing)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 head purple cabbage, diced; 1 scallion, finely chopped; 2 tbsp chives, minced; 1/4 cup sauerkraut, chopped; 4 persian cucumbers, finely chopped; 1/2 lemon, juiced; 1/2 tsp sea salt; 2 tsp olive oil (extra virgin); 1 garlic clove; 1 shallot; 3/4 cup roasted cashews (raw works out) (unsalted); 1/4 cup walnuts (unsalted); 1 small cooked beet, peeled; 1 handful chives (fresh); 1 handful dill (fresh); 1/2 lemon (juiced); 1/4 tsp sea salt; 1 tsp stoneground mustard; 1 tsp coconut aminos; 1/4 cup + 2 tbs water

5 steps

Prep:15minCook:5min

Updated at: Wed, 11 Dec 2024 21:32:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1078.9 kcal (54%)

Total Fat76.9 g (110%)

Carbs88.8 g (34%)

Sugars32.9 g (37%)

Protein30.2 g (60%)

Sodium1820.8 mg (91%)

Fiber18.5 g (66%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by chopping up your cabbage and cucumbers into small pieces and place into a large bowl. Add chopped sauerkraut, scallions, chives, 1/2 juice of lemon, sea salt and olive oil.

Step 2

Mix until well combined and let it marinate for at least 30 minutes for it to start to change color.

Step 3

Into a high speed blender add all the creamy beet herb dressing ingredients and blend until smooth. *if you don't have a high speed blender, soak the cashews and walnuts in hot water for 20 minutes prior to blending*

Step 4

Pour the dressing over the cabbage mixture and mix until combined.

Step 5

Serve with chips and enjoy!

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