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+ servings
Autumn raw veggies salad
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Raw autumn salad

This raw autumn salad is full of vitamins and minerals to boost your immune system
Prep Time15 mins
Total Time10 mins
Course: Salad
Cuisine: anti-inflammatory, plant-based, Vegan, weight loss
Diet: Diabetic, Low Calorie, Vegan
Keyword: autumn salad, fall salad, fall salad recipes, salad, weight loss salad
Servings: 2 people
Calories:
Author: Githu
Cost: $5

Equipment

  • A knife
  • Chopping board
  • vegetable grater
  • a medium-size salad bowl
  • Salad spoons to mix the salad

Ingredients

  • 1 small fennel bulb ( shredded or sliced into small pieces)
  • 1 cup chopped white cabbage or shredded
  • 10 pieces red radishes (chopped)
  • 2 medium carrots (diced or grated)
  • 1 bell pepper (diced)
  • 1 clove of garlic (minced)
  • 1 small piece of ginger (grated)
  • 1 handful cilantro (chopped)
  • 10 juniper berries
  • 2 small green pears (cut into pieces)
  • 1 pinch salt
  • 2 tbs cold pressed olive oil
  • cayenne pepper (option)
  • 1 lemon

Instructions

  • Add all the veggies, juniper berries, and pear into a salad bowl
  • Add the olive oil
  • Squeeze the lemon all over the ingredients
  • Using salad spoons, mix the salad thoroughly
  • Serve and enjoy.
  • You can eat this raw autumn salad as an entree or with a piece of chicken. Serve it with brown rice/quinoa/buckwheat

Notes

Honestly, it's hard to give you measurements here. Do feel free according to whether you're eating this raw veggie as a salad or as a main course. If you're eating as a main course them please help yourself with more. Again raw veggies can yield more quantities.
 

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg