This gorgeous Eastern Dragon Salad recipe comes from my lovely friend Lauren at Ascension Kitchen. The almond, ginger and kaffir lime sauce is tangy and sweet and almost tastes a bit like pad thai. It’s the kind of dish you won’t want to share ☺
*Always use certified organic ingredients whenever possible*
½ c finely shredded purple cabbage (reserve one big purple cabbage leaf to serve the salad in)
½ c julienned zucchini
3 snow peas, chiffonnade (sliced very finely)
Small handful mung bean sprouts
Small handful raw, activated almonds
Small handful finely chopped coriander (U.S cilantro)
1 tsp sesame oil
Tangy Almond, Ginger and Kaffir Lime Sauce
¼ c naturally sundried tomatoes, soaked in water till soft (reserve the soak water when done)
2 Tbsp of soak water
¼ c almond butter
2 Tbsp freshly squeezed orange juice
1 Tbsp red onion, finely chopped
1 Tbsp coconut nectar/agave/yacon/maple syrup
1 Tbsp sesame oil
1 Tbsp fresh ginger, peeled and minced
1 clove garlic, minced
1 kaffir lime leaf, chiffonnade
¼ tsp flaky sea salt
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