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Breakfast Salad


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 14 cups 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: Vegan

Description

Yes, you read correctly. Breakfast salad! What better way to start the day than with all the nutrients you need to energize your body?


Ingredients

  • 2 1/2 cups shredded purple cabbage (freshly shredded or store-bought  )
  • 3 cups shredded carrots, about 3 large carrots (freshly shredded or store-bought )
  • 1 cup pomegranate seeds
  • 5 Persian cucumbers, diced ( about 2 1/2 cups)
  • 112 oz bag frozen shelled edamame, thawed
  • 2 cups frozen corn, thawed
  • 5 Radishes, diced
  • 3 tablespoons black sesame seeds

For the dressing:

  • 2/3 cup orange juice
  • 2/3 cup all natural peanut butter
  • 1/4 cup lemon juice
  • 3 tbsp grated ginger
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup (optional)

Instructions

Combine all the ingredients in a large bowl and toss well

To prepare the dressing, combine all the ingredients in a blender and blend until smooth. Pour over the salad and toss well

Nutrition

  • Serving Size: 2 cups, with dressing
  • Calories: 340
  • Sugar: 19.2
  • Sodium: 158.2
  • Fat: 18
  • Saturated Fat: 3
  • Unsaturated Fat: 9.5
  • Trans Fat: 0
  • Carbohydrates: 37.1
  • Fiber: 8.1
  • Protein: 14.7
  • Cholesterol: 0
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