VEGAN: skip the parmesan / GLUTEN-FREE / SERVES: 4 / COST PER SERVING: $2.5
purple cabbage, sliced
red pepper, diced
watermelon radish, mandolin sliced
carrots, mandolin sliced
sesame seed oil
1 garlic clove
1 tsp minced ginger
2 tbl soy sauce
1 tbl rice wine vinegar
Takes about 15 minutes.
Dressing: In a food processor combine equal parts olive oil and sesame oil with garlic, ginger, soy sauce, and rice wine vinegar.
In large mixing bowl combine spinach, purple cabbage, red peppers, watermelon radish, and carrots. Toss with dressing. Top with avocado and sprinkle of sesame seeds.
This salad is vibrant and has a way of cheering me up! I make this ahead of time and store everything but the spinach and dressing in jars for an easy lunch to bring to work.