This was just one of those salads that I threw together trying to use up the last of my creamy lemon herb dressing and it turned out to be ridiculously good! And it’s so pretty too, those colorful micro greens add such a nice pop, almost like adding flowers. I picked these micro greens up at my local Trader Joe’s. If you can’t find these little guys, try adding some sprouts or purple cabbage instead. There really isn’t anything to this salad and honestly it didn’t need much. This is a case of simplicity at its best. Using the creamy lemon herb dressing and almond parmesan together reminded me of and herby blue cheese in a way, or maybe it’s more of those creamy chunky slaws that I used to love so much. Whatever the memory was, I look forward to this again! And the parmesan is so easy to make, it will add a nice touch to your salads, pizza’s, soups, pasta dishes and may even be good in a sandwich! This dish is raw, gluten free and soy free.
CABBAGE SALAD W/ CREAMY HEMP DRESSING & ALMOND PARMESAN
- 1 small head of cabbage
- micro greens, sprouts, or purple cabbage, optional
- 1/2 of the Creamy Lemon Herb Dressing dressing recipe
- himalayan salt & cracked pepper to taste
- 1 cup almonds
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon himalayan salt
Start with the parmesan by adding all four ingredients into your food processor/blender and pulse until you have a somewhat chunky to fine meal. Depending on how you like it…it can be chunky or of a finer consistency. Store parmesan in and air tight container in the pantry or refrigerator. Will last up to a couple months, longer in the fridge.
Slice your cabbage thinly, about 1/4 inch or so. Place in serving bowl, top with creamy lemon herb dressing, a nice sprinkle of parmesan, freshly ground pepper and micro greens/sprouts. Serves two generously.