Caramelized Almond and Cabbage Salad

//Caramelized Almond and Cabbage Salad

cabbage-saladThis is my delicious plant-based version of Chinese chicken salad, minus the chicken of course.  This salad goes great with any starchy main course like brown rice, quinoa, beans, potatoes, corn on the cob, or sweet potatoes to name a few. For salads with dressings like these, you want to make them just before serving and not make too much, otherwise you’ll have soggy salad leftovers. You could also make the dressing on the side which is better for leftovers. This salad is quick, easy, and so delish!

1 green cabbage
1 bunch green onions
1 cup slivered almonds
¼ cup 100% pure maple syrup
1 lemon
1/3 cup apple cider vinegar
¼ cup honey or more maple syrup
¼ tsp pink Himalayan salt
½ cup dry roasted soy beans

Wash your green cabbage then chop in thin strips, or food process them. Next, wash and dice your bunch of green onions. Put the chopped green cabbage and chopped green onions in a large salad bowl and mix. Next, on medium heat, put your almond and maple syrup in a stainless steel sauce pan and stir until almonds are toasty and maple syrup is absorbed. Then cut your lemon in half and squeeze juice through your fingers to catch any seeds while drizzling over your salad. Now add the apple cider vinegar, then the honey or maple syrup, and finally salt and stir. Once stirred, put the salad in serving bowls and top with your slivered almonds. Then sprinkle with dry roasted soy beans. Enjoy!


My goal is to teach others a way to eat in which they can prevent and even reverse all modern disease. I especially hope moms will change what they feed their kids to prevent future pain and suffering. It's so simple. Let's do this!

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