Ingredients
3/4 cup unsalted cashews
1/2 cup water
1/4 cup packed parsley leaves
1 tablespoon lemon juice or cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon reduced-sodium tamari or soy sauce
1/4 teaspoon salt
1/2 cup cooked lentils (or white beans)
1/2 cup cooked quinoa
1/2 cup shredded red cabbage
1/4 grated raw beet
1/4 cup chopped bell pepper
1/4 cup grated carrot
14 cup sliced cucumber
Toasted chopped cashews for garnish (optional)
DIRECTIONS
1. Combine cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender. Blend until smooth
2. Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber.
Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use).
Garnish with cashews, if desired
Serves 1
CAL 361 / FAT 10G (SAT 2G) / CHOL 0MG / CARBS 54G / TOTAL SUGARS 9G / PROTIEN 17G / SODIUM 139MG