Vegan Carrot Broccoli and Bean Shoot Salad

photo by The Blender Girl

- Ready In:
- 10mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 cups shredded carrots
- 2 cups broccoli, slaw or 2 cups finely julienned broccoli stems
- 2 cups mung bean sprouts
- 1 large cucumber, peeled seeded and julienned
- 2 cups fresh cilantro or 2 cups coriander, chopped finely
- 1 bunch green onion, sliced finely
-
To make the dressing
- 1⁄2 cup freshly squeezed lime juice (just over 1/2 cup)
- 3 tablespoons cold pressed sesame oil
- 2 tablespoons agave nectar
- 1 tablespoon apple cider vinegar
- 2 teaspoons wheat-free tamari
- 1⁄4 teaspoon ground pepper
- 1⁄2 teaspoon celtic sea salt
- 2 tablespoons fresh minced serrano peppers, chilli depending on the heat
- 3 -4 teaspoons 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!
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