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Ingredients

• 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

Description

This Well Coated Mix Of Carrots, Broccoli, Cucumber And Bean Sprouts Creates A Crunchy Tangy Taste Sensation What I Love About Salads Is That They Are So Simple; And Offer Infinite Possibilities For Allergy-friendly Meals The Whole Family Can Enjoy.

All Recipes Australia