Sorry about the weak pun there – it’s been a long day!
Luckily I was easily able to whip up this delicious coleslaw-esque salad for myself after work. I love making salads because there’s no danger of burning anything and you don’t have to wait for them to cook. This salad is crunchy, tangy, creamy and, most importantly, vegan! 😀
I didn’t take any pictures, but if you really want to see what it looks like, just make it 😛
Serves 2
Calories per serving: 115
Ingredients:
120g carrots, grated
120g pickled gherkins, chopped
1 tblsp sunflower seeds
100g plain hummus
50ml unsweetened almond milk
1 tsp garlic granules (powdered garlic)
1 tsp lemon juice
Method:
- Mix together the carrots, gherkins and sunflower seeds.
2. To make the sauce, put the rest of the ingredients in a jar and shake, shake, shake! Or just whisk them up in a bowl with a fork.
3. Pour the sauce over the salad and mix together. It’s delicious as a side to falafels or veggie burgers, or can be enjoyed on it’s own as a light lunch. Yum! 🙂
BeccaBunga 