Red Goddess Salad | Alfie Cooks

Alfie Cooks

Name: Red Goddess Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Organic Red Onion Bag; Fresh Basil; Colo-Pac Produce, Inc. Shallots Onions; Morton Iodized Salt, 26 Ounce; Inaba Produce Farms Red Cabbage; Oppy Organic Meyer Lemons; Bragg Nutritional Yeast; Talking Rain AQA Water, 9.5 pH; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Napoleon Co. Grille Garlic Cloves; O Organics Cashews, Organic, Roasted with Sea Salt; Signature Farms Tomatoes, Sun Dried, in Oil, Julienne Cut; Hot House Red Bell Peppers; Gold Beet

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Red Goddess Salad

Serves 620 mins prep0 mins cook

A vibrant Red Goddess Salad featuring red and pink vegetables combined with a creamy dressing made from sun dried tomatoes, cashews, and fresh herbs. This salad is a twist on the traditional Green Goddess salad, creating a delicious and visually appealing dish.

0 servings

What you need

red onion

oz fresh basil

shallot

tsp salt

red cabbage

lemon

tbsp nutritional yeast

splash water

pepper

clove garlic clove

O Organics Cashews, Organic, Roasted with Sea Salt

oz cashew

Signature Farms Tomatoes, Sun Dried, in Oil, Julienne Cut

sun dried tomato

red bell pepper

beetroot

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Instructions

1: For the red goddess dressing, combine the sun dried tomatoes and their oil, cashews, chopped shallot, nutritional yeast, crushed garlic, lemon juice and zest, fresh basil, and 2 cooked beetroots. Blend until creamy and smooth, then season to taste with salt and pepper. Loosen with a splash of water if needed.

2: For the salad, finely chop the cabbage, beetroot, onion, and peppers.

3: In a large bowl, add the chopped vegetables, then pour over enough dressing to completely cover. Garnish with fresh basil, then enjoy!

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