Dressing

• 2 tablespoons coconut aminos

• 1 tablespoon lime juice or orange juice

• 1 tablespoon sesame oil or olive oil

• 1/2 - 1 teaspoon grated fresh ginger or 1/4 teaspoon ginger powder

• 1/2 - 1 teaspoon grated fresh garlic or 1/4 teaspoon garlic powder

• salt & pepper to taste

• 1/2 cabbage, shredded

• 1-2 carrots, shredded or chopped

• 1/2 - 1 bell peppers, chopped

• 1/2 cucumber, chopped

• 1-2 green onions, finely chopped

• mandarin slices

• slivered almonds or toasted sesame seeds (optional)

Wash all produce.  

In the bottom of a large bowl, whisk together the ingredients for the dressing.  Add vegetables. Toss. Top with mandarin and almonds or sesame seeds, if using. Serve with love!  

Leftovers can be stored in the fridge for up to 3 days. Vegetables, especially cucumbers,  will release liquid – drain before serving. 

Tip: use a bread knife to thinly slice the cabbage into ribbons.