Asian Rainbow Salad

PREP TIME: 15 MINS 

SERVINGS: 2-4 SERVINGS

SALAD INGREDIENTS

2 carrots, grated

1 red pepper, finely sliced

1/2 medium red onion, finely diced

1/2 cup coriander or parsley, chopped

1/8 red cabbage finely shredded

1/8 green cabbage finely shredded (Wonbok, Sugar loaf, any)

3 tablespoons toasted sesame seeds

Optional: 1/4 cup natural peanuts, almonds, or cashews
 

FOR THE DRESSING:

2 tablespoons sesame oil

1 tablespoon fresh squeezed lemon juice

1 tablespoon honey (use maple syrup for vegan)

2 teaspoons soy sauce (gluten-free if needed, coco aminos for paleo)

1 teaspoon grated ginger

1 small clove of garlic, crushed, grated or finely diced

Sea salt and pepper to taste

INSTRUCTIONS

Combine all the dressing ingredients in a small jar and shake to mix together well. Set aside.

Combine all the salad ingredients together (saving i tablespoon of seseme seeds) in a large bowl and toss to mix.

Pour over the dressing and toss to coat.

Sprinkle remaining tablespoon of seseme seeds over the top to garnish and serve.