Shredded Veggie Salad with Fat-Burning Dressing
 
Prep time
Total time
 
Author:
Recipe type: Salad, Side Dish, Dressing
Cuisine: Gluten-free, dairy-free, paleo
Serves: 2
Ingredients
  • 1 daikon radish
  • 3 carrots
  • 2 beets (I used golden beets in this recipe)
  • 3 scallions, sliced
  • 2 Tablespoons pumpkin seeds (pepitas)
  • Dressing:
  • ⅓ cup extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • Juice of ½ lemon
  • 2 teaspoons dijon mustard
  • ½ teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon cumin
Instructions
  1. Using a vegetable peeler, peel the outer skin of the daikon radish, carrots, and beets. Using the shredding blade on a food processor, shred the daikon radish, carrots, and beets. If you do not have a food processor, you can use a regular grater and grate the vegetables by hand.
  2. Add the shredded veggies, sliced scallions, and pumpkin seeds to a large bowl.
  3. In a smaller bowl, whisk together the dressing ingredients vigorously until it has emulsified and thickened.
  4. Pour the desired amount of dressing over the salad and mix well. (I like a lot of dressing so I add most of it, but if you aren't a dressing person, just add half)
  5. You can eat this salad immediately, or store in the refridgerator to marinate for 30 minutes. This will last for 1 day in the fridge.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/shredded-veggie-salad-with-fat-burning-dressing/