American chop suey | tangy carrot and cabbage salad
Preparation
-
Place the carrots, cabbage, green onions, cranberries and cucumbers into a large bowl and combine. Make a dressing from the oil, lemon juice and zest, mustard, vinegar and agave. Mix until smooth, then mix the dressing into the vegetables. Marinate in the refrigerator for 1 to 2 hours.Just before serving, add a few grinds of black pepper to the slaw mix and stir in. Taste for seasonings and adjust if necessary.Add the fresh salad greens to the bowl and carefully but thoroughly mix the salad together.
You tried this recipe ?
Mention @petitchef_en and tag #petitchef
A Andrea's easy vegan cooking
You may like
Recipes