Shredded Spring Salad
Prep time
Total time
Use organic ingredients when possible
Recipe type: Vegan
Cuisine: Salad
Serves: 6-8 Servings
  • 3 cups kale, thinly sliced
  • 5 carrots, grated
  • ΒΌ head purple cabbage, thinly sliced
  • 3 beets, peeled and grated
  • 1 can chickpeas
  • 2 tbsp hemp seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp dried cranberries
  1. Prepare veggies (grate carrots and beets in food processor with the large-hole shredding blade.Use the slicing blade for the cabbage or slice finely with knife or mandoline. Thinly slice kale with knife.)
  2. Add veggies and chickpeas in large bowl and toss with Maple Lime Tahini Dressing.
  3. Sprinkle on seeds and dried cranberries.
  4. Enjoy!
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