- 2 large cucumbers, in quarters and sliced
- 1 cup shredded veggies*
- 1/4 cup chopped parsley
- 1 cup almond mayo
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 Tbsp sea salt
- 1/4 Tbsp Herbamare
- 1/2 t white pepper
Chop up the various veggies and add HALF of the shredded veggies to the mix. Hand mix the dressing, then add the other half of the shredded veggies at the end. Adding half at the end makes sure that you get some of the color showing through. Feel free to add some fresh cracked black pepper or paprika for an extra touch of pizazz.
*Note on shredded veggies: I used white cabbage, carrot, and a touch of purple cabbage for color. You really can just be creative with what you have to keep it fresh without needing to shop for extra veggies. Just make sure to have something sweet (like carrot or beet) mixed in there and to have some lovely colors!
PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? You can, as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
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