Carrot, broccoli and mungbean salad with tamari lime dressing.

CHEF'S NOTE: I make this a lot, and it keeps reasonably well so long as you don't drench it in dressing.  I never use the cucumber or spring onions - though I do like to add tamari almonds at the end, for deliciousness.

Ingredients

Serves: 8

• 3 cups grated carrots
• 2 cups broccoli coleslaw or finely julienned broccoli stalks
• 2 cups mung bean sprots
• 1 large cucumber peeled, seeded and julienned
• 2 cups (2 bunches) fresh coriander chopped finely
• 1 bunch of spring onions sliced finely
• 
  
• To make the dressing:
• just over 1/2 cup cup freshly squeezed lime juice
• 3 Tbsp cold pressed sesame oil
• 2 Tbsp agave nectar
• 1 Tbsp apple cider vinegar
• 2 tsp wheat-free tamari
• 1/4 tsp ground pepper
• 1/2 tsp sea salt
• 2 Tbsp fresh minced green chilli depending on the heat
• 3 - 4 tsp freshly minced garlic

Preparation method

Prep: 10 minutes

1.

Toss all of the vegetables together with the coriander.

2.

Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.

3.

Then stir in the garlic and chilli.

4.

Pour the dressing over the salad and season to taste.

5.

Garnish with sesame seeds or chopped raw nuts if desired. YUM