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One of THE bestest Asian salads I've ever eaten! Loads of crunchy textures and tons of flavour. I added red cabbage for colour, and because I had some I wanted to get rid of. This made a perfect side dish and will be in the rotation again for sure!
FOR THE SALAD:
2 carrots, grated
1 red pepper, finely diced
2 celery stalks, finely diced
1/4 medium red onion, finely diced
1/4 cup cilantro or parsley, chopped
2 tablespoons toasted sesame seeds
Optional: 1/4 cup roasted peanuts, almonds, or cashews (no peanuts for paleo or Whole30!)
FOR THE DRESSING:
2 tablespoons sesame oil
1 tablespoon fresh squeezed lemon juice
1 tablespoon honey (omit for Whole30, use maple syrup for vegan)
2 teaspoons soy sauce (gluten-free if needed, coco aminos for paleo + Whole30)
1 teaspoon grated ginger
1 small clove of garlic, grated (preferably with a Microplane)
Sea salt to taste
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1st Keep
 Lainey
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