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Crunchy Salad With Sweet Potato Salsa and Creamy Turmeric Dressing [Vegan]

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This vibrant salad includes three recipes that work together in perfect harmony — a crunchy slaw, a salsa, and a creamy dressing. The slaw is made from fresh carrots, red cabbage, snap peas, dried sliced figs, and fresh orange juice. It's mixed with a creamy sweet potato salsa and a drizzle of a creamy turmeric dressing. Enjoy this crunchy and nutritious slaw for lunch!

Crunchy Salad With Sweet Potato Salsa and Creamy Turmeric Dressing [Vegan]


For the Slaw:

  • 1/4 red cabbage, finely sliced
  • 1 medium carrot, finely sliced
  • 1 celery stalk, finely sliced
  • 12 snap pea pods, peas removed
  • A good handful fresh leafy greens
  • 2 dried figs, finely sliced
  • 1/4 cup flaked almonds
  • Juice of 1/4 of an orange
  • 1 teaspoon flaxseed oil
  • 1/4 teaspoon salt

For the Salsa:

  • 1 medium sweet potato, peeled and cubed
  • 1 avocado, cubed
  • 2 Roma tomatoes, cubed
  • A pinch of cumin, paprika, and salt
  • A good squeeze of lemon juice

For the Cashew Turmeric Dressing:

  • 2-inch piece fresh turmeric
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon curry powder
  • 2 tablespoons soaked cashews
  • 1 carrot roughly chopped
  • 1 teaspoon white miso
  • 2 tablespoons unpasteurized lemon juice
  • 1 teaspoon tamari
  • 3 tablespoons macadamia oil
  • 3/4 cup of water


To Make the Salad:

  1. Place the cabbage, carrot, celery, greens, and peas in a large bowl and mix well to combine. Add the orange juice, flaxseed oil, and salt and mix gently with your hands to evenly coat the salad.
  2.  Place the almonds on a baking tray and bake or grill for 5 minutes until they are brown and fragrant.
  3.  To serve, pile up the coleslaw evenly on two plates, scatter with the figs and roasted almond flakes. Serve alongside the sweet potato salsa.

To Make the Salsa:

  1. Place the sweet potato cubes on a baking tray with a good drizzle of olive oil and a sprinkle of salt. Roast until tender and ready to eat.
  2.  Add the avocado, tomato, spices, salt, and lemon to the baking tray and mix everything together gently- this mixes everything with the olive oil and warms everything slightly.
  3.  Serve alongside the slaw and a good drizzle of turmeric dressing.

 To Make the Cashew Turmeric Dressing:

  1. Place all ingredients in your blender and blend until smooth.
  2.  Serve drizzled over the slaw and the sweet potato salsa.





Vibrant and nourishing plant-based recipes using the flavors of your dreams. Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. She is the author of Bella and Bhakti which offers information about plant-based living, vibrant nourishing recipes as well as inspiration to encourage others to share their own passions and dreams.  You can also contact Kelly for catering and healthy lunch deliveries through her Sunshine Coast-based business Nourish Noosa.



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