Aly's Detox Salad
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 beet, raw 5 medium baby carrots3 cups shredded red cabbage1/8 cup broccoli spears3 tbsp vinegar1 tbsp light mayo1 tbsp (or less) honey2 tbsp almond milkblack pepper, to taste
First whisk together vinegar, mayo, honey, and almond milk.
Then, in a food processor (or by hand), shred the red cabbage until you get 3 cups. Toss with the dressing. Then toss the rest of the veggies into the food processor and shred them lightly (not too much otherwise you'll just have mush!) and toss them with the dressing + cabbage.
Sprinkle with black pepper to taste.
Serving Size: Makes roughly 4 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ALYBELLE29.
Then, in a food processor (or by hand), shred the red cabbage until you get 3 cups. Toss with the dressing. Then toss the rest of the veggies into the food processor and shred them lightly (not too much otherwise you'll just have mush!) and toss them with the dressing + cabbage.
Sprinkle with black pepper to taste.
Serving Size: Makes roughly 4 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user ALYBELLE29.
Nutritional Info Amount Per Serving
- Calories: 187.0
- Total Fat: 2.3 g
- Cholesterol: 4.2 mg
- Sodium: 314.3 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 8.2 g
- Protein: 5.3 g
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