Tie-Dye Salad with Raw Vinaigrette

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Celebrate World Environment Day with this simple tie-dye salad with shredded red cabbage, sliced radishes, sprouts, baby spinach, marcona almonds and a raw vinaigrette. The food choices you make every day have a huge impact on the environment. Choose wisely and help make the world more sustainable for future generations.

There are so many ways that you can learn more about how to reduce your environmental impact through the food that you can consume. Here are a few of my favourite websites, books and documentaries that dive deeper into the issues surrounding food and environmental sustainability, and provide action steps for making a difference:

Websites

Books

  • Food Matters by Mark Bittman
  • Food Rules by Mark Bittman
  • Omnivore’s Dilemma by Mark Bittman
  • Diet For a Hot Planet by Anna Lappe
  • Fast Food Nation by Eric Schlosser
  • The End of Food by Thomas F. Pawlick

Documentaries

  • Food, Inc.
  • Cowspiracy
  • Forks Over Knives
  • Fed Up
  • Fat, Sick and Nearly Dead
    Tie-Dye Salad with Raw Vinaigrette
    Serves 6
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    Salad
    1. 8 cups spring mix
    2. 3 cups sprouts
    3. 2 cups red cabbage, shredded
    4. 10 radishes, thinly sliced (it's easiest to slice using a mandoline)
    5. 1/3 cup marcona almonds, sliced
    Raw Vinaigrette
    1. 6 tbsp olive oil
    2. Juice from 1/2 a lemon
    3. 2 tsp ground mustard seed
    4. 1 tsp coconut nectar or natural sweetener of choice
    5. Pinch of sea salt and pepper
    Instructions
    1. In a large bowl, mix all salad ingredients.
    2. To make the dressing, whisk all ingredients together.
    3. Add the dressing to the salad and mix well. Serve right away. Enjoy!
    Notes
    1. The dressing can be stored in the refrigerator in an airtight container for up to four days.
    Rawcology™ http://rawcology.com/
Summary
Recipe Name
Tie-Dye Salad with Raw Vinaigrette
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Average Rating
2.5 Based on 3 Review(s)

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