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Vegan Carrot Salad


3 cups shredded carrots
2 cups broccoli slaw or finely julienned broccoli stalks
2 cups mung bean shoots
1 large cucumber peeled, seeded and julienned
2 cups (2 bunches) fresh cilantro / coriander chopped finely
1 bunch of green onions sliced finely
To make the dressing:

just over 1/2 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 Celtic sea salt
2 Tbsp fresh minced serrano chilli depending on the heat
3 - 4 tsp freshly minced garlic



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