This is such an easy and tasty recipe. The combination of the fresh and raw veg, crunchy cashews, with the sour and salty dressing, really works, either as a main in itself, or as a side dish, says Anneli Bush, co-founder of SUSTAIN THE GLOW
Ingredients
Serves 2
2 medium-sized carrots
1 courgette
½ red cabbage
2 beetroot
1 cup cashew nuts
For the dressing
1 tbsp of Tahini,
1 tbsp extra virgin olive oil
1 tbsp of Tamari
Juice of 1 lemon
Method
Finely chop up the cabbage and use a Spiralizer for the carrots, beetroots and courgette. Chop up the cashew nuts and mix together with the vegetables. Mix the dressing and pour over the salad, blend and serve.
Anneli Bush is co-founder of SUSTAIN THE GLOW, an online guide to glowing from the inside out
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