Curry-Dill Sweet Onion Picnic Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 2



  • 5 handfuls of your favorite organic greens
  • 1/4 sweet onion diced
  • 1 medium cucumber diced
  • 1 pint cherry tomatoes sliced in half
  • 2 tablespoons raw sauerkraut
  • 1/4 cabbage sliced and massaged vigorously to soften
  • 1/2 a small can of chickpeas


  • 1 teaspoon dried or fresh dill
  • 1 teaspoon curry powder
  • 1 teaspoon reduced sodium Tamari soy sauce
  • 1 teaspoon onion powder
  • 1 tablespoon coconut nectar


  • Slice all of your veggies, besides the cabbage, chickpeas and sauerkraut, and place in a bowl.
  • Top with sauerkraut and chickpeas, and mix very well to combine.
  • Slice the cabbage thinly using a sharp knife or food processor.
  • Use your hands to massage the cabbage by squeezing it to soften it and get much of the liquid out. You can also massage it with the dressing to make it more flavorful.
  • For the dressing, place all ingredients in a bowl and combine with whisk or fork. Then pour on your salad.