Choosing Raw's Fennel, Cabbage, and Carrot Slaw with Poppyseed Dressing (Vegan)
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 bulb fennel, sliced thinly1/2 of a large head of red cabbage, sliced thinly2 medium carrots, peeled and gratedDressing:2/3 cup raw cashews, toasted1/3 cup raw pine nuts, toasted2 Tb olive oil2 Tb soy milk1/2 cup water2 Tb apple cider vinegar2 Tb agave nectar2 Tb poppy seeds
Makes 8 side-salad servings with 2 Tb dressing each
1. Finely chop fennel and cabbage. Toss with grated carrot.
2. Toast nuts for a couple minutes in a dry pan. Cool.
3. Combine all salad dressing ingredients except for poppy seeds. Blend together. Stir in poppy seeds.
Number of Servings: 8
Recipe submitted by SparkPeople user ONCEAGAINAMANDA.
1. Finely chop fennel and cabbage. Toss with grated carrot.
2. Toast nuts for a couple minutes in a dry pan. Cool.
3. Combine all salad dressing ingredients except for poppy seeds. Blend together. Stir in poppy seeds.
Number of Servings: 8
Recipe submitted by SparkPeople user ONCEAGAINAMANDA.
Nutritional Info Amount Per Serving
- Calories: 192.3
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 67.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.3 g
- Protein: 4.5 g
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