Raw vegan vegetable salad with ginger pesto
Hi cakies, 🤗 good morning! Today, I want to show you guys how I turn "a rabbit food meal" (the words of the liebling) into a real party dish.
What do you need for 4 portions of this crispy and tasty salad:
50gr cashew nuts,
30gr sunflower seeds,
1 raw red beet,
1 red bell pepper (without seeds and thin strips), 1 red onion,
white cabbage (without kernel and very thinly shaved)
2 slices spring onion (in thin slanted rings)
finally a few slices of lime •
for the ginger pesto:
3 cm fresh ginger (peeled and coarsely chopped),
1 clove of oil,
1 lemon juice
hand of fresh mint
2 hands of fresh coriander •
Heat the oven at 200 degrees Celsius.
Put the cashew nuts and sunflower seeds on a baking sheet and grate them for 8 min until golden brown. Let them cool down.
For the ginger pesto we take half the nuts and pips. Mix them together with all the other ingredients for the pesto, until you get nice granular batter.
Peel the carrots, the beet, red onion and the zucchini. Then cut them into long, fine bars. Put all vegetables in a bowl and mix the ginger pesto underneath. Finish with the remaining cashew nuts, sunflower seeds and add a few squeezes pieces of lime.
N’joy cakies! Wish y’all a happy Friday 🌿 love, Sofie