The Spicy Spatula

Oh boy, here we go again! Another…another vegan salad recipe!

Yep, you got me. But in fairness to myself, it’s been really hot lately and if I don’t post my salads then what is there? I’m a girl who loves her raw, crunchy veggies and I’m not ashamed to shout it from the rooftops!

But you’re in luck because I’ll keep this recipe post short(ish) and sweet…or savory.

This isn’t a regular vegan salad, in fact when I put it into Cronometer I named it slawlad because it’s part coleslaw and part salad.

and let me tell you, it is crunchy. Your teeth and jaws will get one heck of a work out after this meal, but you’ll also get tons of fiber, lots of nutrients–vitamins and minerals–and your belly will feel good & satisfied by the time you scoop up the last bite.

My Salad Tools:

*Salad spinner
*Mixing bowl
*Food processor (optional)
*Cutting board
*Kitchen knife
*Whisk (for dressing)

Ingredients:

feel free to use any or all of these!

*Red cabbage
*Green cabbage
*Bell peppers
*Shallots
*Carrots
*Apple
*Garlic (cooked)
*Lettuce (Romaine)
*Hot chili pepper
*TVP
*Sojagurt

For the cabbage, carrots and apples, you can cut them into matchsticks or use the food processor attachment to make it easier on yourself.

Otherwise, cut into matchsticks or thin pieces, and place them into the mixing bowl.

For the dressing: roasted garlic, sojagurt, cumin, smoked paprika. Whisk together in a small mixing bowl and pour over salad ingredients, and toss until coated.

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