| 17 | 15 | 591 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 1/4 cup | Almond butter (for dressing) |
| 5 almond | Almonds, raw (garnish) |
| 1 cup | Bean sprouts |
| 1 medium | Carrots |
| 1 cup | Cilantro (coriander) (chopped) |
| 1 tsp minced | Ginger root (for dressing) |
| 1 clove(s) | Garlic (for dressing) |
| 1/2 cup | Green onion (thinly sliced) |
| 1 whole lime(s) | Lime juice (fresh) (for dressing) |
| 1 mango | Mango (peeled and chopped) |
| 1/2 tsp | Maple syrup (for dressing- or stevia) |
| 1/2 medium pepper(s) | Red bell pepper (chopped) |
| 1 cup | Red cabbage |
| 1 dash | Red pepper flakes (for dressing) |
| 2 tbsp | Soy sauce, tamari (for dressing) |
| 1/4 cup | Tahini (for dressing) |
| 2 medium | Zucchini |
Make zucchini and carrot “noodles” (with spiralizer or julienner).
Thinly slice 1 cup of purple cabbage.
Add cilantro, onion, mango, and bean sprouts to chopped veggies.
Mix all the vegetables in a bowl.
Make dressing or use Raw Foodz Asian dressing.
Top with almonds and a lime wedge.
| Fruit | 1.1 |
| Meat Alternative | 2.0 |
| Vegetables | 6.7 |
