Raw Veggie in Casserole
Looking for a healthy side that's perfect for summer gatherings? Search no further than this raw veggie casserole, which can be served with corn bread muffins and topped with shredded sharp cheddar cheese.
Course Breakfast, Brunch, Casserole, Salad
Cuisine Continental
Servings 1 servings
Calories 225.2 kcal
- 3 lettuce leaves, shredded
- 1 to 2 zucchini, shredded in food processor
- 1 to 2 carrots, shredded in food processor
- 1 handful(s) alfalfa sprouts
- 1 handful(s) cauliflower, in small bite sized pieces
- 1/2 red pepper, sliced/diced
- 1 handful(s) red cabbage, chopped
- 2 tomatoes
- 1 stalk celery
- 2 carrots
- 3 tablespoon(s) lemon juice (yield from one fruit)
Put the first seven ingredients in a large salad bowl and mix together.
Blend the last 4 ingredients in a blender.
Then add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, almonds, or avocado to obtain the desired thickness and consistency.
Pour this dressing over the salad and mix thoroughly.
No Cooking needed.
Calories: 225.2kcalCarbohydrates: 46.99gProtein: 13.25gFat: 4.41gSaturated Fat: 0.67gSodium: 261.41mgFiber: 16.67gSugar: 23.21g
Keyword BBQ, Carrots, Healthy Eating, Picnics, Tomato