Serves: 4 - 6
This salad is delicious! Great for lunch, dinner and all seasons. Healthy raw vegetables, filling, and flavorful, you can’t go wrong with this dish.
Needs
Noodles:
2 medium size summer squash
2 medium size zucchinis
Goodies:
10 oz cherry tomatoes
6.5 oz black olives
bundle of broccoli
2 cans northern beans – 15.5 oz each
3-4 carrots
cabbage – medium size wedge
½ cup Bragg's organic vinaigrette
½ cup apple cider vinegar
Toppings:
hemp seeds
sesame seeds
dash of pepper
Getting Started
First create your zucchini and squash noodles. I create mine with the skin on and use my mixer’s noodle attachment. Once your noodles are made, place them into your steamer. The key is to use a small amount of water so that it doesn’t consume the noodles and make them soggy. Steam your noodles until bright yellow and green. They will have softened and become transparent, but still have a little crisp texture near the skin. Place noodles in a strainer and rinse with cold water. Let them drain and cool to the side.
Shred your carrots and cabbage. Then dice your tomatoes and broccoli, strain your beans and olives and toss all vegetables into a large mixing bowl along with your cooled noodles.
Toss in your apple cider vinegar and dressing. Stir all together and voila! You are ready to serve.
I really enjoy adding in some sesame and hemp seeds for an added texture. Sprinkle on a little pepper and add any extra apple cider vinegar if you like your dressing with a little bit of a kick.
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove.Excited to see your recreations!
Love & Carrots,
- B
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