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Sunflower Microgreen Slaw with Carrots and Almonds

Sunflower Microgreen Slaw with Carrots and Almonds

Hannah
Bring out those beautiful nutty flavors of the microgreens with this tangy dressing and crunch carrots! A perfect side for your next meal!
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Prep Time 10 minutes
Course Lunch, Salad, Side Dish
Cuisine American, French, Mediterranean
Servings 2

Equipment

  • Mixing bowl
  • Kitchen knife

Ingredients
  

  • 1/2 squeezed Lemon
  • 1/2 tsp Horseradish
  • 2 tbsp Olive Oil
  • 1 tsp Dijon Mustard
  • Salt and Pepper
  • 1 stalk Celery
  • 1/2 cup Shredded Carrots
  • 1 sprig Parsley
  • 1 sprig Cilantro
  • 1/3 large Shallots
  • 1 cup Microgreens
  • 1/4 cup Sliced Almonds
  • 5 medium Napa Cabbage Leaves or shredded cabbage

Instructions
 

  • In mixing bowl, combine lemon, olive oil, horseradish, mustard, salt and pepper and mix well.
  • Chop and add parsley, cilantro and shallots and stir in.
  • Cut the celery in thin, diagonal strips, and add shredded carrots.
  • Slice the napa cabbage into strips, and combine with microgreens and almonds in the bowl. Toss to coat all vegetables with the dressing.
  • Set aside to marinate prior to serving. Top with additional fresh herbs and sliced almonds to serve. Enjoy!
Keyword Broccoli slaw, Carrots, Fresh, Healthy, Keto, Low-carb, Microgreens, Vegan, vegetarian