Rainbow Salad with Almond Ginger Dressing

AuthorVeggie Fest TeamRating

Category, CuisineDiets, Yield4 Servings

Mona Rae showed us how to create this gorgeous Rainbow Salad with Almond Ginger Dressing at our April 12, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Ingredients

 2 romaine hearts, chopped
 1 cup chopped cauliflower
 1 cup shredded red cabbage
 1 cup julienned (matchstick cut) green apple
 1 cup shredded carrot
 Chopped green onion and cilantro for garnish
DRESSING
 ¼ cup apple cider vinegar
 1 clove garlic, minced
 ¼ teaspoon black pepper
 4 to 6 tablespoons water
 5 tablespoons almond butter
 2 teaspoons grated ginger
 2 tablespoons olive oil
 2 teaspoons gluten-free tamari
 2 ½ teaspoons maple syrup

Instructions

1

Mix all salad ingredients (except garnish) together in a large bowl.

2

Place all dressing ingredients in a blender, blend until smooth. Adjust water for desired consistency. Pour dressing over salad veggies, toss to coat.

3

Serve garnished with chopped green onion and cilantro.

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Ingredients

 2 romaine hearts, chopped
 1 cup chopped cauliflower
 1 cup shredded red cabbage
 1 cup julienned (matchstick cut) green apple
 1 cup shredded carrot
 Chopped green onion and cilantro for garnish
DRESSING
 ¼ cup apple cider vinegar
 1 clove garlic, minced
 ¼ teaspoon black pepper
 4 to 6 tablespoons water
 5 tablespoons almond butter
 2 teaspoons grated ginger
 2 tablespoons olive oil
 2 teaspoons gluten-free tamari
 2 ½ teaspoons maple syrup

Directions

1

Mix all salad ingredients (except garnish) together in a large bowl.

2

Place all dressing ingredients in a blender, blend until smooth. Adjust water for desired consistency. Pour dressing over salad veggies, toss to coat.

3

Serve garnished with chopped green onion and cilantro.

Rainbow Salad with Almond Ginger Dressing