Raw Spinach and Red Cabbage Salad

Serves 4 to 6 


2 cups baby spinach, washed

2 red peppers, deseeded

1 large carrot, peeled

3 baby marrows

1 cup red cabbage, thinly sliced

Juice of 1 lemon 

3 tablespoons sesame seeds

1 tablespoon cashew nuts, chopped


1 carrot, peeled and roughly chopped

¼ onion, peeled and roughly chopped

1 tablespoon fresh ginger 

¼ cup apple cider vinegar

2 tablespoons tamari 

1 teaspoon honey 

2 tablespoons sesame oil 

¼ cup olive oil 


  1. Preheat the oven to 200 degrees Celsius. 
  2. Wash the spinach leaves and spin in salad spinner, then set aside. 
  3. Slice the red peppers into strips and roast in oven for 10 to 15 minutes. 
  4. Use a peeler to shave the carrot into long, thin strips.
  5. Set aside.
  6. Wash the baby marrows, cut off the tops and grate. 
  7. Blend all the ingredients together in a food processor and season with salt and pepper to taste. 
  8. To assemble the salad, place the spinach, cabbage and grated baby marrow in a large bowl, dress with the carrot dressing and toss well until evenly coated.
  9. Add the roasted peppers, carrot shavings, lemon juice and sesame seeds.
  10. Place the salad into a serving bowl and sprinkle with the chopped cashew nuts. 

Source: GTP, Pg. 118 



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