By: Debbie Waddell
Ingredients:
For the salad:
1 medium zucchini, julienned or spiraled
2 large carrots, julienned or you can use purchased shredded carrots or brocco slaw
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed (optional) or you can use extra firm tofu
3 green onions, thinly sliced (white and green parts)
For the dressing:
1 garlic clove
1/4 cup raw almond butter
2 tablespoons fresh lime juice
2 tablespoons Bragg’s liquid Amino’s or low sodium Tamari
2 tablespoons water
2.5 teaspoons pure maple syrup or Agave
1 teaspoon freshly grated ginger or you can use the fresh ginger in the tube in the produce aisle of your supermarket
Instructions:
1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
2. Prepare the dressing by processing all dressing ingredients in a blender or magic or nutri-bullet.
3. Top bowls with edamame (or tofu), green onion and enjoy the deliciously decadent dressing.