We are not gourmet raw food chefs, nor would we ever dream of spending that kind of time in the kitchen. If it’s simple and easy, we love it. Below is a recipe for a great salad to make for yourself when you are short on time! You can use a traditional cheese grater or your food processor to shred the veggies to make the prep time even faster.
Try it will a drizzle of hemp seed oil, a squeeze of a lime and some high quality Himalayan sea salt and freshly ground cracked pepper. Easy, yummy and pretty!
With love and rainbow kisses,
Raw Rainbow Salad
Yield: 1 serving
- 1/2 cup red cabbage, shredded
- 1/2 cup zucchini, shredded
- 1/2 cup carrots, shredded
- 1/2 cup sprouts of choice (alfalfa, broccoli, sunflower)
- 2 cups green of choice (arugula, spinach, mixed baby greens)
Put the greens in the center of the plate. Arrange piles of zucchini, red cabbage, carrots and sprouts around the plate. Drizzle with your favorite dressing. Enjoy!
Variation: Use any veggies you’ve got in the fridge. Shred them and place them around a bed of greens. Place a side of hummus or kalamata olive tapenade around the edge of plate as well.