Cabbage, Kale & Mandarin Salad | Forks Over Knives | Nutritarian & Vegan | Recipe Test Review

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Many of you have been requesting Chinese, Asian, and Mandarin salads. This recipe from Forks over Knives checks those boxes and looks incredible. So we’re testing it out today! The base of the salad is made from purple cabbage, kale, carrots, and bell peppers. All the veg is shredded or cut into strips, so the texture of this salad is “slaw-adjacent.” Sweetness in this salad comes from mandarin oranges (or clementines as an alternate). The dressing is simple, flavor-packed, and oil-free. Just orange juice, tahini, rice vinegar, soy sauce, honey, and sriracha. The portion here is MASSIVE — it fed me for 4 meals! The best part of this salad — much like other cabbage-based salads — is that it gets BETTER with age. I enjoyed this over the span of 3 days and the flavor and texture kept getting better. Hope you enjoy!

Recipe:

Recipe Nutrition (for 1/3 recipe)
– 330 calories
– 18g fat
– 30g carbs
– 14g protein

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Comments

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42 COMMENTS

  1. I love the look of this salad, but I really need to get a set of those "salad hands"! Also never thought about massaging the kale before…will try this as tough texture has been the number one reason I've avoided kale in the past. Thanks for all the great tips!

  2. Made this yesterday. Soooo good. I cheated and bought a container of Kale Crunch salad. It already had the red cabbage and carrots. I just added the rest. It was so good. I may have put in a bit to much ginger in the dressing but otherwise dam delish. Thank you Geoffrey. Oh and I also chopped up all my veg like you. Put them in containers so I’m ready to go!!

  3. These videos are giving me great ideas for adding more veggies to my diet. I don't plan on becoming vegan but I do think most of what I eat should be vegetables and I'm trying to make that happen. Thank you, can't wait to see what else you come up with!

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