A perfect salad to start a meal! This recipe is 100% vegan, gluten-free and dairy-free.
- FOR SCREWING:
- 1 tbsp Extra virgin olive oil
- ½ Lemon, juice
- FOR THE SALAD:
- 5 sheets fresh cabbage
- 1 small carrot
- ¼ medium sized onion
- 90 grams cooked quinoa
- Salt to taste
To add dressing ingredients in a small bowl and stir until combined. Put aside.
Remove stems/ribs from kale leaves. Cut the leaves into bite-size pieces. Add the kale to a bowl and pour dressing above. Massage the kale until it darkens and becomes tender. Put aside.
Julienned carrots and chopped onion. Add the quinoa, carrots and onion to a bowl with the kale. Sprinkle with a pinch of salt. Mix everything together until combined.