Veggie Ribbon Salad With Sesame Tangerine Vinaigrette

• Sesame Tangerine Vinaigrette
• 2 tablespoons Fresh Squeezed Tangerine Juice
• 2 tablespoons Toasted Sesame Oil
• 1 1/2 tablespoons Brown Rice Wine Vinegar
• 1 tablespoon Fresh Squeezed Lime Juice
• 1 1/2 teaspoons Soy Sauce (wheat free)
• 1 Clove Garlic
• 1/4 teaspoon Fresh Gated Ginger
• 1 Serrano Pepper (optional)
• Veggie Ribbon Salad
• 2 Cucumbers
• 2 Carrots
• 1 Avocado
• 1 cup Radishes
• 1/2 cup Purple Cabbage
• 1/2 cup Cilantro Leaves
• 1/4 cup Fresh Basil
• Black Sesame Seeds to taste
• Roasted Almonds (optional)

1. Cut the tangerines and limes in half and squeeze the juice with a lemon squeezer, measure and pour in to a bowl or jar then measure the oil, vinegar, soy sauce and add to the citrus.rnrnFinely grate the ginger, mince the garlic and serrano, add and whisk or shake well and set aside
2. Cut off the ends and then with a peeler or a mandoline slice the cucumbers and carrots length wise into thin strips (you can cut them however you want really)rnrnPut the cucumber slices on a piece of paper towel and to remove excess water
3. Slice the radishes then stack them and cut them into match sticks and measure
4. Slice the avocado into bite size piece and mix everything in a bowl and add the desired amount of dressing and sprinkle each plate with the sesame seeds
5. *A great addition is roasted almonds - bake raw almonds for 20 minutes on the middle shelf on 350 degrees

sesame tangerine vinaigrette, fresh squeezed tangerine juice, sesame oil, brown rice wine, fresh squeezed lime juice, soy sauce, garlic, ginger, serrano pepper, veggie ribbon salad, cucumbers, carrots, avocado, radishes, purple cabbage, cilantro, fresh basil, black sesame seeds

Taken from food52.com/recipes/29475-veggie-ribbon-salad-with-sesame-tangerine-vinaigrette (may not work)