This salad is perfect, because it keeps you full for long, tastes great and can also be used as a sidedish for your "lean protein". If refrigerated in an airtight container, it maintains it's goodie freshness for days!
You will need:
½ head of cabbage
2 large red bell peppers
150 gr sugar snap peas
2-3 carrots
1 handful parsley
1-2 apples
100 gr. almonds
Oliveoil (I use 1 tablespoon)
1½ tsk curry
What to do:
Chop up vegetables roughly. Chop the parsley finely. Chop the almonds in half, and fry them in a little bit of oliveoil and the curry on a low to medium hot pan. Be careful they don't burn. Let them cool of on kitchen towel to drain the fat. Toss them in the salad and your done!
This salad can be eaten with a light vinagrette dressing or even some pesto.
You will need:
½ head of cabbage
2 large red bell peppers
150 gr sugar snap peas
2-3 carrots
1 handful parsley
1-2 apples
100 gr. almonds
Oliveoil (I use 1 tablespoon)
1½ tsk curry
What to do:
Chop up vegetables roughly. Chop the parsley finely. Chop the almonds in half, and fry them in a little bit of oliveoil and the curry on a low to medium hot pan. Be careful they don't burn. Let them cool of on kitchen towel to drain the fat. Toss them in the salad and your done!
This salad can be eaten with a light vinagrette dressing or even some pesto.
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