|10 min||0 min||2|
|1/2 avocado(s)||Avocado (for dressing)|
|1 dash||Black pepper (for dressing)|
|2 large||Carrots (spiralized)|
|2 tbsp||Cashew nuts, raw (for dressing, optional)|
|1 medium stalk(s)||Celery (chopped small)|
|1/4 cup||Cilantro (coriander) (chopped)|
|1/2 tbsp||Coconut oil (for dressing)|
|1/2 tsp minced||Ginger root (for dressing)|
|0.12 medium pepper(s)||Jalapeno pepper (for dressing)|
|1 whole lime(s)||Lime juice (fresh) (for dressing)|
|2 tsp||Maple syrup (for dressing)|
|1 medium pepper(s)||Red bell pepper (sliced thin)|
|1 cup||Red cabbage (thin strips)|
|1 dash||Salt (for dressing)|
|2 tbsp||Sesame seeds|
|1 cup||Sweet corn, canned, undrained (rinsed, optional)|
|1/4 cup||Water (for dressing)|
|1 large||Zucchini (spiralized)|
1. Spiralize or peel zucchini and carrots.
2. Add to a large bowl along with the red pepper, purple cabbage, corn, celery, cilantro and sesame seeds. Mix well.
3. In a blender, combine all of the dressing ingredients and blend until smooth.
4. Pour dressing over salad, mix well and serve!
contains folate, vitamin B6, and potassium