Crunchy green Salad Recipe with Vegan Dressing

17 min | Easy | 16 Ingredients | a lot of chopping | party for 2-3 people|

1’ Step: Boil the cabbage

Break broccoli into florets. Boil water and add broccoli to it. Keep it in boiling water for 4 min as we still want them to be crunchy (the salad has in its name..dah). Drain the water and put it aside so it cools off.

2’ Step: cut the veggies

Cut the veggies, beans into squares, spring onion to little circles, cucumber peel it and slice it into half-circles. Dill and parsley chop it into small pieces, red onion into very thin slices. Clean up the salad and rip the lettuce leaves into smaller, bite-sized pieces. Take broccoli and cut it into smaller pieces. If the florets are large, cut them in half through the stem. Then cut each half in half again, creating quarters.

3’ Step: dressing

Mix all ingredients for the dressing. Take a small cup and add: 3 tsp vegan mayo, ½ tsp  mustard, 3 tbsp apple vinegar, 2 tsp of clone syrup, 2 pinches of pepper, 1 pinch of chili flakes, ¼ lemon juice. Mix all together with a little spoon,  till it reaches a smooth texture. It shouldn’t be difficult really. It took me 60 sec.

4’ Step: Plate

Mix it all together and eat!

Enjoy!