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Recipe by Marla Rottenstreich

Crisp Ice Veggies Salad

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Crisp Ice Veggies Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar - Paleo

A refreshing shaved vegetable salad with the coldest crunch, blending the natural flavors of seasonal veggies with a zesty dressing that brings warmth to the colder months.

For more salad fun, watch New Leaf!

Ingredients

Salad

  • 2 large candy cane or golden beets, peeled

  • 5 tricolor carrots, peeled (or 1 bag of tricolor baby carrots)

  • 4 green onions

  • 10 fresh brussels sprouts or 1 small head of napa cabbage (bug free)

  • 2 bags of shredded iceberg lettuce

Dressing

For Topping

  • toasted pumpkin seeds

Directions

1.

Using the shredding blade on a food processor (or a hand grater), shred the beets, carrots, green onions, and brussels sprouts (or cabbage).

2.

In a mason jar, shake up the dressing ingredients until all are blended.

3.

Combine the vegetables and lettuce in a large bowl. Pour the dressing over the salad and mix well.

4.

Marinate for 30 minutes and top with toasted pumpkin seeds.

Recipe tags

cabbage crisp lettuce light Marla Rottenstreich mindbody_20 New Leaf root vegetables scallions Shabbos spring onions
Crisp Ice Veggies Salad

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shoshana
shoshana
4 months ago
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