Yields 4–6 servings
This is no ordinary salad. Watermelon radishes, carrots, and cabbage add some vibrant color (hint…major nutrients!) to more standard spinach. Plus, the whole thing can be made in five minutes or less, which is way faster than you could ever order something from Postmates.
For the jalapeno - cilantro dressing:
For the salad:
1 small head napa cabbage, cut into thin strips (about 6 cups) 3 cups sliced spinach 3 carrots, cut into 2-inch matchsticks (about 2 cups) 1/2 cucumber, cut into 2-inch matchsticks (about 2 cups) 3 cups radish matchsticks (2-inch long) 2 cups jicama matchsticks (2-inch long) 1/4 tsp salt 1/4 cup minced chives or green onions
1. First, make the dressing: Pulse the jalapeno and cilantro until finely chopped. Add the lime juice, vinegar, and agave then blend again.
2. With the machine running, slowly drizzle in the olive oil until the dressing is thick, about 15 seconds. Set it aside for a minute.
3. Make the salad: Combine all the veggies in a large bowl, then toss in the dressing. Fold in the salt and chives.
4. Serve right away or let chill in the fridge for 30 minutes. Best eaten within 2 hours of dressing.
Recipe from Thug Kitchen recipe book. The most amazing vegan book ever!