Canna-Cabbage Salad

By 420cooking  

December 6, 2016

Try this Canna-Cabbage Salad for a tasty and refreshing meal...who says eating healthy can't be fun!


12 oz shredded cabbage

1 granny smith apple (thinly sliced into strips)

1 cup shredded carrots

1/4 cup red onion (thinly sliced)

1 medium cucumber (thinly sliced into strips)

2 tablespoon fresh chives (chopped)

1 tablespoon fresh dill (chopped)

1/3 cup of chopped walnuts

Sesame-Lime Dressing

1/2 cup freshly squeezed lime juice

3 tablespoon cannabis-infused extra virgin olive oil (see our recipe )

2 tablespoon organic honey

1 tablespoon organic apple cider vinegar

1/4 teaspoon fresh ginger (minced)

2 cloves of garlic

2 tablespoon diced shallots

1 tablespoon low-sodium organic soy sauce

1 teaspoon sesame oil

Salt and pepper to taste


1To begin, thoroughly wash all of the fruits and vegetables (excluding the ginger, red onion, shallots and garlic).

2Next, shred the cabbage using a mandolin and add the cabbage to a large salad or mixing bowl.

3After, shred the carrots and add them to the bowl.

4Slice the apple, onion and cucumber into thin slices and toss them into the salad.

5Chop the chives into small pieces and add 2 tablespoons to the salad.

6Add 1 tablespoon of freshly chopped dill to the salad.

7Finally, add the chopped walnuts to the salad and give everything a good toss – set the salad to the side for now.


9To begin, mince the ginger, garlic and shallots and then add these 3 ingredients to a food processor or blender.

10Next, add the lime juice, cannabis-infused extra virgin olive oil, honey, apple cider vinegar, organic soy sauce, sesame oil, salt and pepper to the blender and blend all the ingredients on high until thoroughly combined.

11Pour the dressing over the cabbage salad, give everything a good toss and allow the salad to marinate in the refrigerator for at least 30 minutes prior to serving.

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