• 1 red beet, peeled and grated on a mandolin
• 1⁄2 head red cabbage, thinly sliced
• 1⁄4 cup mint leaves, minced
• 2 tablespoons flax oil or olive oil
• 1 tablespoon apple cider vinegar
• Generous pinch of sea salt
• 1⁄4 cup hiziki, soaked in 1⁄2 cup water for 30 minutes and then drained
• 1 cup cashews
• 1 tablespoon olive oil
• 1⁄2 tablespoon curry powder
• Pinch of cayenne
• Pinch of sea salt

• Salad—Toss beet, cabbage, mint, oil, vinegar, and salt and allow to marinate

  for 15 minutes. Add hiziki. Curried Cashews—Toss cashews with oil, curry powder, cayenne, and salt. Assembly—Toss salad with Curried Cashews. Ideally, allow to marinate 15 minutes before serving.

  
  

• Serves 2-4

This is inspired by one of the first raw food salads I ever experienced in a funky restaurant in Northern Florida. Shredded red beets and red cabbage are two of my favorite ultra health salad additions. Take it all the way to health food heaven with flax oil and cider vinegar. If you prefer a more mainstream flavor, olive oil and balsamic vinegar are also equally delicious.