RECIPE BELOW for a quick and easy raw vegan rainbow salad!
Want more recipes? I wrote a RVNG COOKBOOK! Get it HERE: rawvegannotgross.com
DRESSING INGREDIENTS
2 Tbsp tamari
2 Tbsp almond butter
2 Tbsp sesame oil
2 cloves garlic, minced
juice of 1 lime
1 tsp maple syrup
Water, as needed to thin it out
Black sesame seeds, to garnish
SALAD INGREDIENTS
Zucchini noodles (from 3 zucchini)
Carrot ribbons (from 2 carrots)
Purple cabbage, chopped
Red bell pepper, sliced
Bean sprouts
Scallions, sliced
PROCESS
Combine all dressing ingredients in a jar and shake to mix, or add them all to a blender or food processor to blend. Prep all your salad ingredients, then top with your dressing. Enjoy!
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want more recipes? get my RVNG COOKBOOK HERE: rawvegannotgross.com
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Director: Chris Low
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Camera: Peter Lau
Food Stylist: Sophia Green
PA: Jamie Dore
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