About the Recipe
A fun, colorful and tasty raw vegan dish
Red cabbage salad
One finley shredded red cabbage
1/2 a cup of dried cranberries
The juice of one lemon
1/2 a cup of almonds then freshly blended
1 finely chopped red onion
1/4 cup of fresh chopped parsley
1/4 cup of water
For the zucchini skins
2 large zucchinis halved horizontally. the flesh scooped out and set asside
The scooped out zucchini flesh
10 cherry tomatoes
1 tbs of chia seeds then freshly ground
1 chopped red bell pepper
1/4 tsp of dried basil
1/2 tsp of dreid cilantro
1/4 tsp of black pepper
1/4 cup of cayanne pepper
Step 1 Make the red cabbage salad by putting the cranberries, ground almonds, and water into a high powered blender and blend until smooth.
Step 2 Put the red cabbage, onion and parsley into a mixing bowl, add the blended sauce and mix together well.
Step 3 Make salsa by putting all of the ingredients into a food processor and blend into combind but textured.
Step 4 Now load the empty zucchini skins by spooning 1/4 of the salsa into each, then spoon 1/4 of the red cabbage salald into each on top of the salsa.
Step 5 Transfer onto two serving plates, serve and enjoy.
For this recipe you will need a high powered blender.
For this recipe you will need a food processor.
I like to serve these stuffed zucchini skins on a simpe salad bed of greens and raw corn kernals, but they can be enjoyed alone or with another salad of your choice.