NoTimeToCook.com presents Kirk Leins and Plant Based Dietitian Julieanna Hever (https://www.plantbaseddietitian.com) with a delicious veganfriendly Thai Cabbage Salad

Find more recipes like this at http://NoTimeToCook.com
THAI CABBAGE SALAD (serves 2 to 3 as an entrée, 4 as a starter)

For the salad:

1 large head of Napa cabbage, halved lengthwise and sliced very thin
1 carrot, peeled and grated
1 bunch green onions, chopped small
1 medium tomato, seeded and chopped
1 C Daikon radish, peeled and grated (optional)
1 C bean sprouts
¼ C sliced almonds (roasted or raw)
Fresh cilantro leaves as a garnish

For the dressing:

3 Tbsp soy sauce or tamari
3 Tbsp fresh lime juice
3 Tbsp honey or agave
¼ C toasted sesame oil
1 clove garlic, chopped fine
1 Tbsp fresh ginger, peeled and grated
1 Jalapeno chili, seeded and chopped fine (optional)
1 Tsp curry powder
1 Tbsp finely chopped fresh mint or ½ Tbsp dried mint
Kosher salt and freshly ground black pepper to taste

In a mediumsized bowl, combine all the ingredients for the salad dressing. Whisk well and set aside.

In a large mixing bowl, combine all the ingredients for the salad except the cilantro. Add salad dressing and toss well. Garnish with cilantro leaves and serve.