3 cups carrots, shredded
2 cups broccoli slaw or finely julienned broccoli stalks
2 cups mung been shoots
1 large cucumber, peeled, seeded and julienned
2 cups (2 bunches) fresh cilantro, chopped finely
1 bunch green onions, sliced finely Dressing:
1/2 cup (just over) freshly squeezed lime juice
3 tablespoons cold pressed sesame oil
2 tablespoons agave nectar
1 tablespoon apple cider vinegar
2 teaspoons wheat-free tamari
1/4 teaspoon ground pepper
1/2 teaspoon Celtic sea salt
2 tablespoons fresh minced serrano chili
3-4 teaspoons freshly minced garlic
1. Toss all of the vegetables together with the cilantro.
2. Place all of the dressing ingredients, except the chili and garlic, in your blender and pulse a few times until well combined. Stir in the garlic and chili.
3. Pour the dressing over the salad and season, to taste.
Garnish with sesame seeds or chopped raw nuts if desired. Yum!
Source of recipe: I wrote this recipe.