Asian Salad (High Raw, Vegan, Gluten Free)

 Asian Salad
  • 3-4 leaves romaine lettuce, cut into bite size pieces
  • 1/2 cucumber, sliced into thin half-moons
  • 8 cauliflower florets
  • 1/2 zucchini, shredded
  • 1-2 carrots,shredded
  • 6-8 grape or cherry tomatoes
  • 1/2 cup purple cabbage, shredded
  • 1 stalk celery, sliced very thin on the diagonal
  • 1 tbsp unsalted, raw cashews
  • 1 tbsp unsalted, roasted peanuts (omit to keep recipe raw)
  • 1/8 cup organic brown rice vinegar (use apple cider vinegar to keep recipe raw)
  • 1 tbsp toasted sesame oil (use untoasted sesame oil to keep recipe raw)
  • 1/8 tsp cayenne pepper (or to taste)
  • 1/8 cup nama shoyu
  • 1/2 inch piece of fresh ginger root, grated
  • splash of water
preparation steps:
1. prepare dressing by adding rice vinegar, nama shoyu, cayenne, water, ginger root and oil in a tightly lidded jar and shake well-set aside
2. place romaine in the bottom of a bowl
3. arrange other vegetables on top in sections
4. place nuts in center on top of salad
5. shake dressing again and toss with salad just before serving


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