Crunchy Salad

5.0 (1 reviews)

For the Sauce:
2 dried chilies, deseeded and soaked for 3-4 hours
3 garlic cloves
1 tsp. vinegar
2 Tbsp. water
1 cup ketchup
Salt, to taste

• In a food processor, grind the chilies, garlic, vinegar, and water into a fine paste. Remove to a saucepan and cook over medium-high heat.
• Add the ketchup and salt. Boil for a couple of minutes and then remove from the heat to let cool.

For the Salad:
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup julienned carrots
1/2 cup julienned onions
1/2 cup julienned cucumbers
1/2 cup julienned red peppers
1/2 cup julienned green peppers
3 cups vegan garlic croutons

• In a large bowl, mix together the prepared sauce and the vegetables. Adjust the seasoning.
• Toss in the croutons just before serving.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind