Asian Inspired Chopped Salad

Makes about 6 servings

Ingredients:

• 4 cups shredded green cabbage

• 3 cups shredded purple cabbage

• 1 large carrot, peeled and cut into matchsticks

• 1 cup precooked edamame beans

• 1 fresh mango, peeled and chopped

• 4 green onions, sliced

• 1 handful/bunch fresh cilantro leaves, chopped

• 1/2 cup peanuts, or chopped cashews (optional)

• 1 fresh lime slice, or wedge as garnish

 Ginger Dressing:

• 1 Tbsp minced fresh garlic

• 1/2 Tbsp ginger puree

• 2 Tbsps sesame seed oil

• 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce

• juice of 1 fresh lime

• 2 Tbsps raw honey

• 1/8 tsp white pepper

Instructions:

Add all ginger dressing ingredients to a small bowl, and whisk really well until combined. Add all salad ingredients to a large bowl, nicely, as shown, then drizzle dressing over the top and toss well.

Taste test to see if your salad needs flavors adjusted – occasionally I like a teensy bit of sea salt and fresh lime squeezed on mine. Serve immediately, or refrigerate for several hours, then enjoy! Best eaten within 48 hours. Refrigerate any leftovers.

Original Recipe from Clean Food Crush