| 15 | 15 | 110 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 3 cup sliced | Carrots (julienne or matchstick) |
| 3 cup slices | Red bell pepper (julienne or matchstick) |
| 1 cup | Green onion (thinly sliced) |
| 1/2 cup | Basil, fresh (chopped) |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 1/2 cup | Mint, fresh (chopped) |
| 3 tbsp | Lime juice (fresh) |
| 1 tbsp | Soy sauce, low sodium |
| 1 tbsp | Honey |
| 1 tbsp | Rice wine vinegar |
| 1 1/2 tsp | Mirin |
| 1 1/2 tbsp minced | Ginger root |
| 2 tbsp | Canola oil |
| 2 tbsp | Water, filtered |
| 1/2 tsp | Sesame oil |
In large bowl, combine carrots, peppers, green onions, basil, cilantro and mint and toss to combine.
In small bowl, combine lime juice, soy sauce, honey, vinegar, mirin, ginger, canola oil, water and sesame oil.
Pour dressing over salad and toss to combine before serving
| Vegetables | 1.6 |
