This salad is a delightful marriage of flavors:
~ it has the sweetness of carrots and honey
~ the saltiness of soy sauce
~ the spiciness of pepper chili, garlic and ginger
~ and the sourness of lemon juice.
It is a colorful feast to the eyes and it’s super crunchy.
It gets even better the longer it sits in the dressing.
This is how I made it this time and I create it differently each time, so please feel free to be creative and add different veggies and flavors.
1/2 red cabbage, sliced
1/4 green cabbage sliced
3 rainbow carrots cut into matchsticks
2 small cucumbers cut into matchsticks
A handful of sugar snap peas sliced lengthwise
A handful of pea shoots
Fresh parsley leaves
3 tablespoons of olive oil
2 tablespoons of soy sauce
1 tablespoon of honey
Chopped 3 garlic cloves
Chopped 1 inch piece of ginger
Ground pepper to taste
Juice of 1 lemon
Mix all the dressing ingredients until well combines and toss with the vegetables.
Top with roasted black sesame seeds.
I regularly buy organic rainbow carrots. They each have a different color and slightly different nutrients and they all taste delicious.
Pea shoots can be found in many health food stores. They have an incredible fresh flavor and I use them in salad, to top soups, in smoothies and my parakeets are crazy about them.
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