Detox Rainbow Salad
This detox rainbow salad is loaded with lots of fresh veggies and topped off with a creamy cashew dressing.
Serves: 2-4 servings
  • For the dressing:
  • 2 tablespoons smooth cashew butter
  • 1 tablespoon rice-wine vinegar
  • 1 teaspoon fresh lime juice
  • 1 teaspoon honey
  • 1 clove garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon salt
  • 2 tablespoons water
  • For the salad:
  • 4 cups lacinto kale, stems removed and cut into thin ribbons
  • 2 cups green or red cabbage
  • 1 large carrot, peeled
  • 2 beets, peeled yellow, red or candy striped
  • ¼ cup roasted cashews, finely chopped
  • 2 tablespoons black sesame seeds
  • ¼ cup fresh, mint leaves
  1. Combine all the ingredients for the dressing in a small bowl and whisk well to combine. Thin with a little more water if needed to get your desired consistency. It should pour easily but not be watery.
  2. Using a mandoline with just the slicing attachment, finely slice the cabbage and add to a large bowl along with the kale. Use the julienne attachment on your mandoline and cut the carrot into cut into thin ribbons. Cut the beets in half and run those through your mandoline as well. Alternatively, you could use a julienne vegetable peeler or a spiralizer. Add all the shredded vegetables to your bowl, add the dressing and toss just to coat. To serve, top with the cashews, sesame seeds, and the mint.
Recipe by Scaling Back at