CREAMY KRAUT SALAD

Recipe by Ellen Fisher

This is a vegan recipe

Ingredients:

1 head romaine lettuce, chopped

2 sticks kale, minced

1 large handful of arugula

1/2 cup cilantro, minced

2 medium tomatoes, diced

1/4 cup cucumber, diced

2 green onions, diced

1/4 cup sea veggie dulse

1/4 cup sauerkraut

1 lime

For the dressing 

(makes 2 servings. Refrigerate half in a container for the next day)

1/2 cup raw whole cashews

2 Medjool dates

1 stick celery

1/4 cup sauerkraut

2 green onions

1/4 cup water


Directions:

  1. Soak the cashews for a few hours (or overnight) to soften them up and make them easy to digest.

  2. Place the lettuce, kale, arugula, cilantro, tomatoes, cucumber and green onion into a large salad bowl. Tear the sea veggie dulse into small pieces into the bowl and top with sauerkraut.

  3. Drain and rinse the cashews. Then blend the cashews along with the other dressing ingredients in a high speed blender until smooth.

  4. Pour dressing over salad, mix everything together and squeeze with lime.

Arugula/Asian Greens, Herbs, Kale/Collards, Lettuce, Cucumber, TomatoesBethanee WrightComment