Crunchy Spoon Salad
CRUCHY SPOON SALAD – what I LOVE to make and tastes just as delicious 2 days later in the fridge!Â
Making it for Rosh Hashanah or any meal!Â
This is the ultimate crunchy chopped salad just without the lettuce and the tomatoes – it’s SO GOOD and so easy to make.Â
Ingredients
RECIPE:
1 small red cabbage, diced into as small of pieces as you can get
4-5 celery stalks, diced
2 Persian cucumbers, diced
2-3 scallions, diced
1/2 cup shredded carrots, chopped up even more fine
1 cup pomegranate seeds
For the dressing:
1/3 cup avocado oil
1/3 cup orange juice
1/4 cup honey (more if you like sweeter – sometimes I add maple syrup with the honey)
2-3 tbsp vinegar (can use lemon juice also)
Sprinkle of salt and a little pepper to taste
Instructions
Throw all your veggies into a large bowl. Then mix all the dressing ingredients together and pour over everything and mix well.Â
Serve.Â