Ingredients
Scale
- 2 Small carrots
- 1 Medium Cucumber
- 2 Cups Red cabbage (chopped)
- 1/2 Red Bell Pepper (thinly sliced)
- 1/2 Yellow Bell pepper (thinly sliced)
- 2 Tsp Serrano Pepper (minced (about 1/2 a pepper))
- 4 Cups Spinach (firmly packed)
- 1/2 Cup Cilantro (roughly chopped)
- 1/3 Cup Green onion (sliced)
- 2 1/2 Tbsp Fresh mint (minced)
- 2 1/2 Tbsp Thai Basil (minced *)
- 1 Tbsp Fresh lime juice
- 1 tsp Agave
- Salt (to taste)
Instructions
- Peel the skin off the carrots and then, using a vegetable peeler, shave them into thin strips and place into a very large bowl.
- Peel the hard, dark skin off the cucumber and shave the cucumber just like the carrots, only shaving until you begin to see the seeds. Place into the bowl with the carrots.
- Add in the chopped cabbage, and red, yellow and Serrano peppers and toss to mix. Add in the spinach, cilantro, green onion, mint and Thai basil and toss together.
- In a small bowl, stir together the 1 Tbsp of lime juice and 1 tsp of Agave and pour over the vegetables. Toss to coat evenly and season to taste with salt.
- In a medium, microwave-safe bowl, heat the almond butter until it’s smooth and melted. Stir in the lime juice, rice vinegar, ginger and agave until evenly mixed. While whisking, slowly pour in the melted coconut oil until the dressing thins out slightly and the oil is well mixed in. Stir in a pinch of salt.
- Pour the dressing over the salad and mix very well until all the vegetables are evenly coated. The dressing is thick, so it helps to get your hands in there and really toss it!
- DEVOUR immediately!
- NOTES
- * You can use Italian basil here, but Thai is much better if you can get it!
- Category: Salad