With the heatwave sweeping through both the United States and Europe, now is the perfect time to revisit one of my favorite lunch time recipes; salad.
I love salad because it is a low calorie dish that is packed with wonderfully colorful vegetables, nutrients and fiber. It’s a win-win-win for my tastebuds and my palate and better than that, it doesn’t require you to use the stove at all…unless you need to rehydrate some TVP, which I used for this recipe.
Some people might quibble over my use of the word ‘salad’ when this recipe lacks any form of lettuce, and the use of cabbage might prompt some to think its a slaw, but I promise that it is a salad. The problem is that here in Romania there seems to be a fresh salad shortage. If you want any type of leafy green that’s (allegedly) been washed for you and packed, you have some options but I prefer my salad with some dirt on it that I wash off myself and that, has been sadly lacking for the past few weeks, maybe a month.
So I’ve had to get creative with my salads because it’s too dang hot for stoves and ovens and all that jazz.
For today’s vegan salad recipe, I decided to use a mix of green and red cabbage, keeping it 95 % raw and vegan.
You can forego the protein altogether or replace with chickpeas or quinoa, or any type of vegan meat alternative you choose.Continue reading “(Mostly) Raw Vegan Cabbage Salad Recipe”
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