Fresh, crunchy and bursting with flavour. Pair with a piece of grilled chicken, fish, or tofu with an Asian inspired marinade – yum!
INGREDIENTS
½ red cabbage
Handful cos lettuce
1 medium carrot
2 Lebanese cucumber
4 small radish
Handful of finely cut spring onion
Handful of organic roasted cashews
Handful of alfalfa sprouts
1 avocado, sliced
1/4 cup organic nori, shredded
1 tsp organic black sesame seeds
Dressing:
Juice of ½ lemon
1 tsp organic sesame oil
1/4 tsp fish sauce
2 tbsp organic coconut aminos
METHOD
- Wash and prepare vegetables: Finely shred cabbage, lettuce and carrots and slice the cucumber and radishes into thin strips. Combine vegetables together with the spring onions in a large bowl.
- Crush or cut the roasted cashews into desired textures and place on top of the vegetables along with the alfalfa, avocado, nori and sesame seeds.
- Prepare the dressing: Whisk all the ingredients together and drizzle over the salad to serve.
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