Ingredients
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1/2 red cabbage, shredded with a mandoline (about 2 cups)
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1/4 green cabbage, shredded with a mandoline (about 2 cups)
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1 red pepper
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3 carrots, trimmed and peeled
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2 radishes, trimmed
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3 stalks young garlic or scallions, trimmed
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1 cup frozen corn
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1 cup frozen edamame
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1/4 cup fresh parsley
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1/4 cup fresh basil
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1/4 cup fresh chives
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1/2 cup pumpkin seeds
For the dressing
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Juice of 2 lemons
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1 6.5 oz. container vegan pesto
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2 tablespoons white vinegar
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3 tablespoons sour cream (or dairy-free sour cream alternative to make it vegan)
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3 tablespoons olive oil
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1 teaspoon salt
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1 teaspoon garlic powder
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1/4 teaspoon black pepper
Directions
Shred the cabbage and pepper with a mandoline. You should have about 4 cups of cabbage total. Add it all to a large bowl.
- Grate the carrots with a box grater and add to the bowl.
- Thinly slice the radishes with a mandoline, then cut them into thin matchsticks. Add to the bowl.
- Slice the garlic lengthwise, then turn 90 degrees and slice again. Finely chop and add to the bowl.
- Roughly chop the herbs and add to the bowl.
- Add the corn and edamame to the bowl.
- In a small bowl, combine the vegan pesto with the lemon juice, vinegar, and sour cream. Whisk until smooth.
- Heat a small frying pan over medium heat and add the pumpkin seeds. Add the pumpkin seeds to the bowl (while still warm) and pour the dressing over.
- Mix well so everything is fully coated in the dressing. Serve immediately, if you want to make it in advance, wait to dress until right before serving.
Recipe Note
What You’ll Need
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