Vegan Carrot Broccoli And Bean Shoot Salad

• 3 cups shredded carrots
• 2 cups broccoli, slaw or 2 cups finely julienned broccoli stems
• 2 cups mung bean sprouts
• 1 large cucumber, peeled seeded and julienned
• 2 cups fresh cilantro or 2 cups coriander, chopped finely
• 1 bunch green onion, sliced finely
• To make the dressing
• 1/2 cup freshly squeezed lime juice (just over 1/2 cup)
• 3 tablespoons cold pressed sesame oil
• 2 tablespoons agave nectar
• 1 tablespoon apple cider vinegar
• 2 teaspoons wheat-free tamari
• 1/4 teaspoon ground pepper
• 1/2 teaspoon celtic sea salt
• 2 tablespoons fresh minced serrano peppers, chilli depending on the heat
• 3 -4 teaspoons freshly minced garlic

1. Toss all of the vegetables together with the cilantro.
2. Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
3. Then stir in the garlic and chilli.
4. Pour the dressing over the salad and season to taste.
5. Garnish with sesame seeds or chopped raw nuts if desired. YUM!

carrots, broccoli, bean sprouts, cucumber, fresh cilantro, green onion, freshly squeezed lime juice, cold pressed sesame oil, nectar, apple cider vinegar, tamari, ground pepper, celtic sea salt, serrano peppers

Taken from www.food.com/recipe/vegan-carrot-broccoli-and-bean-shoot-salad-448914 (may not work)