Vegan Carrot, Broccoli And Bean Shoot Salad

• 3 cups shredded carrots
• 2 cups broccoli slaw or finely julienned broccoli stalks
• 2 cups mung bean shoots
• 1 large cucumber peeled, seeded and julienned
• 2 cups (2 bunches) fresh cilantro / coriander chopped finely
• 1 bunch of green onions sliced finely
• To make the dressing:
• just over 1/2 cup freshly squeezed lime juice
• 3 Tbsp cold pressed sesame oil
• 2 Tbsp agave nectar
• 1 Tbsp apple cider vinegar
• 2 tsp wheat-free tamari
• 1/4 tsp ground pepper
• 1/2 tsp Celtic sea salt
• 2 Tbsp fresh minced serrano chili depending on the heat
• 3 - 4 tsp freshly minced garlic

1. Toss all of the vegetables together with the cilantro.
2. Place all of the dressing ingredients except the chili and garlic in your blender and pulse a few times until well combined.
3. Then stir in the garlic and chili.
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 slaw, mung bean shoots, cucumber, fresh cilantro coriander, green onions, just, sesame oil, nectar, apple cider vinegar, tamari, ground pepper, salt, serrano chili depending, garlic

Taken from www.epicurious.com/recipes/member/views/vegan-carrot-broccoli-and-bean-shoot-salad-50124445 (may not work)