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Raw Mixed Vegetables

EcoVeganGal's picture
Ingredients
  Daikon radish 1 Medium, shredded
  Snap peas 1 Cup (16 tbs)
  Zucchini 1 Medium, shredded
  Broccoli head 1 Medium, chop
  Bok choy 1 Large, chop
  Red pepper 1 Medium, dice
  Alfalfa sprouts 1 Cup (16 tbs)
  Green peas 1 Cup (16 tbs)
  Cashews 1 Cup (16 tbs)
  Cilantro 1⁄4 Cup (4 tbs), chop
For the dressing
  Lime juice 1⁄3 Cup (5.33 tbs)
  Water 1 Cup (16 tbs)
  Avacado 1 Medium, scoop
  Almond butter 1 Cup (16 tbs)
  Ginger pieces 2 Small, chop (into 2 inch pieces)
  Garlic 4 Clove (20 gm), peeled
  Fresh mint leaves 20 Small
  Coconut aminos/Tamari sauce 2 Tablespoon (nama shoyu)
  Stevia powder/Dates 1⁄2 Teaspoon (6 soaked dates)
  Red pepper flakes 2 Tablespoon
Directions

MAKING
1. In a salad bowl combine daikon radish, snap peas, zucchini, broccoli, bok choy, red pepper, alfalfa sprouts and green peas, set aside.
2. In the blender combine lime juice, water, avocado, almond butter, ginger piece, garlic, fresh mint leaves, coconut aminos, stevia powder and red pepper flakes, blend until well combined.
3. Pour the dressing on top of the vegetables and add cashews.
4. Toss everything well and add cilantro.

SERVING
5. Serve the Mixed Vegetables fresh.

Things You Will Need
Mixing bowl
Blender

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
50 Minutes
Servings: 
8

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Average: 4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 335 Calories from Fat 192

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 206 mg8.6%

Total Carbohydrates 28 g9.2%

Dietary Fiber 9.5 g38.1%

Sugars 6 g

Protein 12 g24%

Vitamin A 124.8% Vitamin C 213%

Calcium 20.8% Iron 22.6%

*Based on a 2000 Calorie diet

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