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.
- Combine spinach, cabbage, broccoli florets, sprouted grain, farrow, and sauté in a large salad bowl
- Drizzle your almond dressing evenly over the salad
- Toss the salad, lightly, 3 times for even distribution
- Garnish with pepper, time, or any other desired topping
Servings: 4