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Crunchy Slaw Salad

Serves 2

2 cups carrot-cabbage slaw blend (discard any dressing)

1 cup sliced radishes

1 cup sliced celery

1 large cucumber, sliced

½ small red onion, thinly sliced

½ bunch parsley, finely chopped

1 avocado, mashed

3 tablespoons Apple Cider Vinaigrette

Sea salt and black pepper, to taste

1 15-ounce BPA-free can chickpeas, drained and rinsed

Omnivore Option: 6 ounces cooked, peeled baby shrimp

Add slaw, radishes, celery, cucumber, onion, parsley, avocado, vinaigrettes, salt, and pepper to a medium mixing bowl, then toss until well combined. Top with chickpeas, then shrimp if desired, and serve.

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