1/2medium head of red cabbage, about 3/4 to 1 pound
1/2medium head of savoy cabbage, about 3/4 pound
2large carrots, about 6 ounces
2stalks of scallions, sliced
1/3 to 1/2cupsunflower seeds
1large avocado, cubed
Using a fork or whisk, mix together the ingredients for the vinaigrette in a bowl. It can take a little while for the almond butter to break apart. Just keep stirring, and it will eventually blend nicely into the vinaigrette. Set it aside.
Slice the cabbage into 1 1/2-inch chunks. Slice each chunk into thin strips, about 1/8 to 1/4-inch wide. Peel the carrots and chop the carrots into matchstick pieces. Transfer the cabbage, carrots and scallions to a large mixing bowl. Quickly toss the vegetables.
Toast the sunflower seeds on a pan over medium heat. The seeds should be ready in 2 to 3 minutes. Stir frequently to keep the seeds from burning. Transfer the seeds to the bowl with the vegetables.
Add the cubed avocado to the bowl. Drizzle about 2/3 of the vinaigrette over the vegetables and toss everything together. Taste and adjust the seasoning to your liking, adding more vinaigrette or a pinch of salt, if necessary.
NUTRITION INFORMATION: Amount for 1/6th of Recipe: Calories: 184, Total Fat 12.8g, Saturated Fat: 1.6g, Sodium: 437mg, Cholesterol: 0mg, Total Carbohydrate: 17g, Dietary Fiber: 3.8g, Sugar: 10.2g, Protein 13.4g
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