VEGETARIANISMO - A MANEIRA NOBRE DE VIVER
 
Chef Cherie Soria das Artes Culinárias Leves e Vivas: Salada de Couve-de-Folhas      
(For all ingredients, please use organic versions if available)
Kale Coleslaw
Yield: 2 cups (2 servings)

Dressing
1 tablespoon freshly squeezed orange juice
1 tablespoon light miso
2 teaspoons flaxseed oil
1½ teaspoons agave nectar
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon ground golden flaxseeds
1 small clove garlic
Pinch of powdered mustard

Salad
2 cups large kale leaves, thin shredded (A)
1¼ cups whole head cabbage, thin shredded
1 large ripe tomato, seeded and minced
½ cup currants
2 tablespoons whole red onion, thin shredded
½ red jalapeño chili, seeded and minced, or pinch of cayenne
Pinch of salt





  1. Put lemon juice into mixing bowl
  2. Add orange juice, agave nectar, light miso paste, whisk for a while
  3. Add garlic, mustard, flaxseed oil and ground flaxseeds, whisk for a while
  4. Add kale leaves (A) into the bowl, and massage evenly with hand
  5. Add onion, tomato, cabbage, chili and currants, mix all


File NO: 1135
 
Encontre Suas Receitas Veganas
 
Mais Populares
 Conservatório Lubee Bat - Salvando o ameaçado morcego-da-fruta - P1 / 3
 Ação de Graças Vegano com a Chef Miyoko Schinner: Bolsas Douradas de Massa Filo, Sopa de Abóbora e Pudim de Pão - P1 / 2
 Um Natal Vegano Incruível: "Stuffing" & Torça de Maçã - P1 / 2
 Ensopado esloveno de cevada e feijão com tofu defumado - P1 / 2
 Luzes & Delícias de um Hanucá Vegano com o Chef Cary Brown - P1 / 2
 'Vegetarians in Paradise' Comemoram o Hanukkah - Rolos de Repolho
 Faith, a valente cadelinha que se mantém em pé - P1/ 2
 Raw Food Educator Ellen Livingston, P1/2: Green Smoothie and Cool Papaya-Lime Soup
 Jantar com Chef Chloe: Tempeh levemente tostado em molho de limão e alcaparras, com purê de batatas com alho e vegetais assados - Parte 1/2
 Kransekage Dinamarquês Vegano (Bolo de Anel) - Tradicional Confecção Comemorativa