Asian Vegetable Salad
After a recent trip to Southeast Asia, I'm all about Asian flavors and adding more raw ginger and garlic to my recipes. Not only do these ingredients add great flavor but they're also anti-inflammatory superfoods. Southeast Asian food is always simple, fresh, and has bold flavors, and that’s what inspired me to make this simple and fresh salad coated with a boldly flavored dressing.
Ingredients
Salad
- 2 carrots, (peeled, grated)
- 1 red pepper, (finely diced)
- 1 celery stalk, (finely diced)
- 1 cup snow peas, (thinly sliced)
- 1 medium cucumber, (finely diced)
- 1/4 cup cilantro or parsley, (chopped)
- 2 tablespoons sesame seeds, (toasted)
- 1/4 cup cashews, (roasted)
Dressing
- 2 tablespoons sesame oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon agave
- 2 teaspoons gluten-free tamari or soy sauce
- 1 teaspoon grated ginger
- 1 clove garlic, (minced)
- Sea salt, (to taste)
Instructions
- In a large bowl, combine the carrots, red pepper, celery, snow peas, cucumber, cilantro or parsley, sesame seeds, and cashews, and mix well.
- In a small bowl, whisk together the sesame oil, lemon juice, agave, soy sauce, ginger, garlic, and salt to taste.
- Pour the dressing over the salad and toss to coat, then serve immediately. (Note: This salad can be prepped a day in advance -- just keep the salad and dressing in separate airtight containers in the refrigerator.)