Asian Chopped Salad from the Raw Chef

This recipe for an asian-chopped-salad is is from the Raw Chef.

Ingredients: Serves 2

A few leaves of Chinese Leaf (Napa) Cabbage

Handful of mung beansprouts

Half a red sweet pointed pepper, or bell pepper

1 medium carrot

1/2 medium cucumber

Small handful cashews (1/4 cup = a small handful)

Small handful fresh peppermint leaves

Small handful fresh coriander (cilantro)

Small handful mangetout (snow peas)

A few red cabbage leaves

2 or 3 small broccoli florets

Dressing Ingredients

• 1/2 cup medjool dates
• 1/4 cup orange juice
• 1 teaspoon Lime juice
• 1/2 teaspoon Himalayan salt
• 1 tablespoon cold pressed sesame or olive oil
• Optional: 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon Chinese 5 spice mix
• 1 clove garlic
• 1 small piece of ginger

1. Gather all the salad ingredients onto a chopping board and rough chop with a mezzalune knife. If you don’t have a mezzaluna, just use a good size chef knife.
2. Pop all those chopped salad ingredients into a bowl, and mix with the blended dressing ingredients.