Easy Crunchy Curry Salad

This was an experiment gone right! It’s been so long since the first time we made this that I can’t remember exactly how it came about, but if I had to guess, it was a moment of tossing together whatever we had on hand because we were low on traditional salad dressing ingredients. Anyway, it worked and we love it, hope you do too!

Red cabbage provides crunch, a great dose of vitamin C, antioxidants, and gives a good boost to the immune system too. The curry powder is loaded with nourishing spices to also boost immunity, reduce inflammation, and promotes healthy digestion.

Delicious and beneficial, this salad has become a favorite in this house.

Crunchy Curry Salad

Servings

2

servings

Cooking timeminutes

Total time

10

minutes

Ingredients

• 1 1/2 cups red cabbage, chopped

• 1/4 cup grated carrots and, or beets

• 1/2 avocado, sliced

• 1/4 cup sunflower seeds or pine nuts*

• Dressing

• 2 Tablespoons tamari (or, soy sauce)

• 1 Tablespoon extra-virgin olive oil

• 1/2 teaspoon curry spice**

• 1/2 teaspoon pure maple syrup

• abundant love

Directions

• Combine all dressing ingredients in an air-tight jar or container and shake well.
• Combine red cabbage with carrots/beets, drizzle with the dressing and toss well.
• Top with avocado and seeds/nuts…enjoy!

Notes

• * Our first version of this salad was made with pine nuts.  We often substitute sunflower seeds and encourage you to use your favorite nut or eliminate all-together if you prefer.
• ** Simply Organic Curry Spice was used in our variation.
• If you like more dressing on your salad, please just double the recipe and use your perfect amount.