Fresh & Co Superfood Salad with Oil Free Carrot & Ginger Dressing
| Serves: | Total Time: |
|---|---|
| 2 | 10 min |
Directions
- To de-stem kale, hold by the stem with one hand and pull your fingers along the stem, tearing the leaves off. Chop kale leaves.
- Halve and chop purple cabbage.
- Shred carrots.
- Toss kale, cabbage and carrots then top with snap peas, vegan coconut bacon, blueberries and Cindy's Kitchen Oil Free Carrot & Ginger dressing to taste.
- Toss lightly and top with additional vegan coconut bacon to serve.
Mike Roberts
Chef Mike
Mike learned farm to table cooking early in life, beginning in his grandfathers garden in Maryland.
Ingredients
- Kale
- Purple Cabbage
- Snap Peas
- Vegan Coconut Bacon
- Shredded Carrots
- Blueberries
- Cindy's Kitchen Oil Free Carrot & Ginger Dressing