Crisp Ice Veggies Salad

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!

Crisp Ice Veggies Salad

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

For Topping

toasted pumpkin seeds

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cabbage crisp lettuce light Marla Rottenstreich mindbody_20 New Leaf root vegetables scallions Shabbos shulamit.miriam spring onions

Explore

cabbage crisp lettuce light Marla Rottenstreich mindbody_20 New Leaf root vegetables scallions Shabbos shulamit.miriam spring onions

Crisp Ice Veggies Salad

Name: Crisp Ice Veggies Salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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; 1/3 cup Tuscanini Extra Virgin Olive Oil; 2 tablespoons Tuscanini Apple Cider Vinegar; juice of 1/2 lemon (or 1 and 1/2 tablespoons Tuscanini Lemon Juice); 1 tablespoon Gefen Honey; 1 tablespoon Haddar Dijon Mustard; 1 teaspoon cumin; toasted pumpkin seeds

Marla Rottenstreich

Kosher.com Exclusive

Recipe Description:

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

1/3 cup Tuscanini Extra Virgin Olive Oil
2 tablespoons Tuscanini Apple Cider Vinegar
juice of 1/2 lemon (or 1 and 1/2 tablespoons Tuscanini Lemon Juice)
1 tablespoon Gefen Honey
1 tablespoon Haddar Dijon Mustard
1 teaspoon cumin

For Topping

toasted pumpkin seeds

Directions

Step 1

Using the shredding blade on a food processor (or a hand grater), shred the beets, carrots, green onions, and brussels sprouts (or cabbage).
In a mason jar, shake up the dressing ingredients until all are blended.
Combine the vegetables and lettuce in a large bowl. Pour the dressing over the salad and mix well.
Marinate for 30 minutes and top with toasted pumpkin seeds.

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Crisp Ice Veggies Salad