Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 53

225g/½ lb/2 cups white cabbage

1 large carrot

55g/2 oz/1 cup mushrooms

1 stick celery

¹/₄ cucumber 2 tbs chopped parsley 115g/4 oz/²/₃ cup cooked red kidney beans 55g/2 oz/½ cup chopped cashews 30g/l oz/5¹/₅ cup sunflower seeds 3 tbs vegetable oil Juice of 1 lemon

1) Grate the cabbage and carrot coarsely. Chop the mushrooms, celery and cucumber finely.

2) In a bowl combine the cabbage, carrot, mushrooms, cucumber, parsley, beans, cashews and sunflower seeds.

3) Pour the oil and lemon juice over the mixture and combine thoroughly.

4) Cover the bowl and leave in refrigerator until serving time.