Vegan Carrot Broccoli and Bean Shoot Salad

Name: Vegan Carrot Broccoli and Bean Shoot Salad
Prep time: 10 min
Total time: 10 min
Yield: 6-8 serving(s)
Ingredients: 709.77 ml shredded carrots; 473.18 ml broccoli, slaw or 473.18 ml finely julienned broccoli stems; 473.18 ml mung bean sprouts; 1 large cucumber, peeled seeded and julienned; 473.18 ml fresh cilantro or 473.18 ml coriander, chopped finely; 1 bunch green onion, sliced finely; 118.29 ml freshly squeezed lime juice (just over 1/2 cup); 44.37 ml cold pressed sesame oil; 29.58 ml agave nectar; 14.79 ml apple cider vinegar; 9.85 ml wheat-free tamari; 1.23 ml ground pepper; 2.46 ml celtic sea salt; 29.58 ml fresh minced serrano peppers, chilli depending on the heat; 14.78-19.71 ml freshly minced garlic

Submitted by The Blender Girl

"This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables."

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photo by The Blender Girl

Ready In:: 10mins
Ingredients:: 15
Serves:: 6

ingredients

709.77 ml shredded carrots
473.18 ml broccoli, slaw or 473.18 ml finely julienned broccoli stems
473.18 ml mung bean sprouts
1 large cucumber, peeled seeded and julienned
473.18 ml fresh cilantro or 473.18 ml coriander, chopped finely
1 bunch green onion, sliced finely
To make the dressing
118.29 ml freshly squeezed lime juice (just over 1/2 cup)
44.37 ml cold pressed sesame oil
29.58 ml agave nectar
14.79 ml apple cider vinegar
9.85 ml wheat-free tamari
1.23 ml ground pepper
2.46 ml celtic sea salt
29.58 ml fresh minced serrano peppers, chilli depending on the heat
14.78-19.71 ml freshly minced garlic

directions

Toss all of the vegetables together with the cilantro.
Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
Then stir in the garlic and chilli.
Pour the dressing over the salad and season to taste.
Garnish with sesame seeds or chopped raw nuts if desired. YUM!