Ingredients
  • Spinach (1 bunch or 1, 10-oz packet)
  • Green cabbage (at least 8 oz or half a bunch)
  • Red cabbage (at least 8 oz, or half a bunch)
  • Shredded carrots (5 oz)
  • Diced coconuts (4 oz)
  • 8 broccoli florets (cut in half, vertically)
  • 1 scallion, diced
  • Crunchy sprouted grain or sugar-free granola (at least 4 oz)
  • ½ cup of farrow (raw, or slightly cooked)
  • 3 tablespoons of almond butter
  • 1 tablespoon of organic sunflower oil
  • 6 tablespoons of organic, toasted sesame oil
  • 2 teaspoons of sea salt
  • 1 teaspoon of organic, low-sodium sauce

Directions

 Toasted Coconut Sauté
      • Pour 4 tablespoons of organic, toasted sesame oil into the skillet (tilt as needed to ensure each part is adequately oiled)
      • Set on high heat
      • After 4 minutes, or when skillet is searing hot, add your coconuts, scallions, carrots, and sesame seeds
      • Sauté for 5 minutes
      • Set aside in a bowl
Cooked Farrow (optional)
        • Boil 1 cup of water
        • Add farrow when water comes to a full boil
        • Boil the farrow for 2 minutes, with stirring about every 30 seconds
        • Drain the pot, and set the farrow aside in a bowl

Almond Dressing
    • 3 tablespoons of almond butter
    • 1 tablespoon of organic sunflower oil
    • 2 teaspoons of organic, toasted sesame oil
    • 1 teaspoon balsamic vinegar
    • 2 teaspoons of sea salt
    • 1 teaspoon of low-sodium soy sauce
    • Combine all the ingredients in a small bowl, stir vigorously, for 2 minutes.
  1. Combine spinach, cabbage, broccoli florets, sprouted grain, farrow, and sauté in a large salad bowl
  2. Drizzle your almond dressing evenly over the salad
  3. Toss the salad, lightly, 3 times for even distribution
  4. Garnish with pepper, time, or any other desired topping
Servings: 4
0 Items