Super easy “Cilantric Shock” salad for tonight’s dinner (chef Aneta)

  • 2 servings
  • 438 calories


  • 1/2 head of white cabbage
  • 1/2 cucumber
  • 1 can white beans (leave them out for the RAW version)
  • 1 bunch of cilantro (coriander)
  • 2 avocados
  • 1 minced garlic clove
  • 1 heaped tsp ginger powder
  • 1 tsp salt
  • juice of 1 lime
  • 125 ml water (1/2 cup)
  • 1/5 cup of olive oil
  • 1 chili


  1. Cut the white cabbage into thin slices.
  2. Peel the cucumber with a julienne peeler into spaghetti stripes, add the rinsed beans and set aside into a bowl. If you don’t have a julienne peeler you can use the potato peeler and make really wide “spaghettis”.
  3. Make the sauce. Mix in the blender: 1/2 of the chili (you might need to chop them before a little, depending on your blender), avocados, the minced garlic clove, ginger powder, salt, lime juice, olive oil & water. Add more spices if needed.
  4. Cut the other half of the chili, throw away the seeds.
  5. Mix the sauce into the vegetables and sprinkle the cilantro leaves and the chilli on top. Voilà!

Protein 10g, fat 28 g, carbs 38 g


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