Shredded Rainbow Salad

We're ready to celebrate springtime sunshine and colors, with a Shredded Rainbow Salad – the perfect meal for the luckiest of leprechauns (and everyday mealtime enthusiasts) dished out on Susty Party's St. Paddy's partyware. Made with shredded beets, crisp red and green cabbage, carrots, and sweet ripe pears, this simple, yet wildly impressive salad requires only minutes of preparation for a meal packed with insurmountable nutrient goodness.

Serve up your vegan Shredded Rainbow Salad dressed with fresh lemon juice, good olive oil, and a few thick slices of ripe avocado piled high on Susty Party’s St. Patrick’s day tableware.

Susty’s biodegradable tableware provides lucky hosts an easy, environmentally friendly, and playfully vibrant way to make any meal a pot of gold! All products are 100% biodegradable, certified compostable, and non-toxic.

Shredded Rainbow Salad [serves 8, generous side]

¼ cup raw pumpkin seeds (pepitas)
¼ cup raw flax seeds
¼ cup poppy seeds
1 sheet toasted nori
2 large beets (1 ¼ pounds), cleaned
¼ head red cabbage (about ½ pound), tough stem removed
2 large carrots, peeled (about ¼ pound)
¼ head white cabbage (about ½ pound), tough stem removed
2 green pears (about 1 pound), stem and seeds removed
handful fresh mint, roughly chopped
½ cup raw walnuts, roughly chopped
olive oil & lemon juice to serve 

In a food processor fitted with an S-blade, process pumpkin, flax, and poppy seeds and nori until you have a medium-course, crumbly mixture. Transfer to a small bowl and set aside, rinse food processor.

In a food processor fitted with a course-grater attachment, push through the following ingredients in the listed order: beets, red cabbage, carrots, white cabbage, and then pears. Transfer salad to your favorite serving bowl, being sure to maintain the integrity of the rainbow, then top with seed mixture, chopped mint, and walnuts. Serve with good olive oil and fresh squeezed lemon juice. 

Nutritional Information [per serving = 2 cups]
200 Calories, 24g Carbohydrates, 10.5g Fat, 7g Protein, 8g Fiber, 13.8g Sugar

About Alexandra: Alexandra Dawson is a Washington, DC based wellness warrior, passionate vegan & yogi. Alexandra is currently a post-baccalaureate student, working towards becoming a Registered Dietitian and writes a lifestyle and recipe website, promoting plant based nutrition, healthful and positive living, and #GoddessVibes. You can also find her on her beautifully impassioned Instagram @TallulahAlexandra.