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Carrot, Cabbage and Roasted Cauliflower Salad with Raisins
All ingredients are divided between two quart jars.
Course
Salads
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
quart jars
Calories
403
kcal
Author
Aimee
Ingredients
1/4
cup
Buttermilk Salad Dressing
or any creamy dressing
2
whole carrots
peeled
1/2
cup
raisins
1
cup
roasted cauliflower
cooled
1/2
cup
pepitas
4
cups
shredded napa cabbage
Instructions
Shred carrots into ribbons using a vegetable peeler.
In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
Divide carrot ribbons between each jar on top of the dressing.
Add the raisins next, then the roasted cauliflower and pepitas, dividing them between two jars, and layering them.
Cover ingredients with 2 cups shredded napa cabbage.
Top with a clean, dry lid and refrigerate for up to 5 days.
Nutrition
Calories:
403
kcal
|
Carbohydrates:
45
g
|
Protein:
9
g
|
Fat:
24
g
|
Saturated Fat:
3
g
|
Cholesterol:
9
mg
|
Sodium:
410
mg
|
Potassium:
1153
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
10675
IU
|
Vitamin C:
71.7
mg
|
Calcium:
175
mg
|
Iron:
3.4
mg