Clean Diet Purple Cabbage Salad

Serving Size: 10 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Ingredients

For the food processor:

2 whole purple cabbage small, red or green
12 carrot
2 red beet
2/3 cup walnuts chopped

Mix in:

2 avocado chopped
1 cup fresh dill chopped

For the dressing:

6 clove garlic put through a press
1 cup extra virgin olive oil
1/2 cup apple cider vinegar unfiltered
1 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper

Instructions

Shred cabbage(s), carrots and beets in food processor
Add walnuts to food processor and pulse a few times
Make dressing by mixing oil, vinegar and pressed garlic cloves
Chop avocado and dill, and mix it all together.

Nutrition