Ingredients
For The Salad:
- 2 small carrots
- 1 medium cucumber
- 2 cups red cabbage chopped
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 2 teaspoons serrano pepper minced, about 1/2 a pepper
- 4 cups fresh spinach firmly packed
- 1/2 cup cilantro roughly chopped
- 1/3 cup green onion sliced
- 2 1/2 tablespoons fresh mint minced
- 2 1/2 tablespoons thai basil minced
- 1 tablespoons fresh lime juice
- 1 teaspoon agave
- Salt to taste
For The Dressing:
- 1/4 cup creamy almond butter
- 4 teaspoons fresh lime juice
- 2 teaspoons gluten-free rice vinegar
- 2 teaspoons fresh ginger minced
- 1 teaspoon agave
- 2 1/2 tablespoons coconut oil melted
- Pinch of salt
Instructions
Make the Salad:
- Peel the carrots. Use a vegetable peeler to shave them into thin strips. Place carrot strips in a very large bowl.
- Peel the cucumber. Shave the cucumber with a vegetable peeler until you begin to see the seeds. Place shaved cucumber in the bowl with the carrots. Discard cucumber seeds.
- Add the chopped cabbage and the red, yellow, and serrano peppers to the bowl. Toss to mix. Add the spinach, cilantro, green onion, mint, and Thai basil. Toss again to mix.
- In a small bowl, stir together 1 tablespoon of lime juice and 1 teaspoon of agave. Pour the mixture over the vegetables. Toss to coat evenly and season to taste with salt.
Make The Dressing:
- In a medium, microwave-safe bowl, heat the almond butter until it's smooth and melted. Stir in the lime juice, rice vinegar, ginger, and agave until evenly mixed.
- Whisk the liquid mixture while slowly pouring in the melted coconut oil until the dressing thins out slightly and the oil is well mixed in. Stir in a pinch of salt.
Dress The Salad:
- Pour the dressing over the salad. Toss well until all the vegetables are evenly coated.
- Serve immediately.