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Easy California Roll Cucumber Salad

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1. In a large bowl, combine green cabbage, purple cabbage (if using), carrots, pineapple chunks, and green onions.

2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper.

3. Pour dressing over the cabbage mixture and toss well to coat evenly.

4. Chill in the refrigerator for at least 30 minutes to let the flavors blend.

5. Serve cold as a side dish – perfect with grilled meats or sandwiches!

Bright, creamy, and bursting with tropical flavor – this Pineapple Coleslaw is a crowd-pleaser every time! 🍍🥗

Healthy & Vibrant Vegan Quinoa Salad


Ingredients:
• 1 cup cooked quinoa (cooled)
• 1 can chickpeas (drained & rinsed)
• 1 cucumber (diced)
• 1/2 red onion (finely chopped)
• 1/2 cup fresh parsley (chopped)
• 1/4 cup fresh mint (chopped)
• 1/3 cup pistachios (shelled & roughly chopped)
• 1/2 cup cherry tomatoes (halved)
• Juice of 1 lemon
• 2–3 tbsp olive oil
• Salt & pepper to taste

Optional Add-ins:
• Avocado slices
• Crumbled vegan feta
• A pinch of garlic powder or sumac

Instructions:
1. In a large bowl, combine cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and cherry tomatoes.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour dressing over salad and toss well to combine.
4. Taste and adjust seasoning. Serve immediately or refrigerate for up to 4 days.

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