Name: Crunchy Asian Salad
Ingredients: 1 cup Macadamia Nuts; 1 tablespoon Coconut Oil; 1 teaspoon Sea Salt; 5 Snow Peas (sliced); 1 large Carrot (julienned); 1 Red Bell Pepper (thinly sliced); 1 Cucumber ( seeds removed, thinly sliced); 1 handful Flat Leaf Parsley ( washed, leaves picked); 1 Lime (zest and juice); 1 tablespoon Apple Cider Vinegar; 1 tablespoon Tamari (wheat free); 2.25 cup Napa Cabbage (shredded); 1 teaspoon Fresh Ginger (grated); 0.5 Cayenne Pepper (finely minced); 1 handful Fresh Cilantro (washed, leaves picked large)

Crunchy Asian Salad

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Salad

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Dairy FreeEgg FreeVegetables

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INGREDIENTS

1 cup Macadamia Nuts
1 tablespoon Coconut Oil
1 teaspoon Sea Salt
5 Snow Peas - sliced
1 large Carrot - julienned
1 Red Bell Pepper - thinly sliced
1 Cucumber - seeds removed, thinly sliced
1 handful Flat Leaf Parsley - washed, leaves picked
1 Lime - zest and juice
1 tablespoon Apple Cider Vinegar
1 tablespoon Tamari - wheat free
2.25 cup Napa Cabbage - shredded
1 teaspoon Fresh Ginger - grated
0.5 Cayenne Pepper - finely minced
1 handful Fresh Cilantro - washed, leaves picked large

INSTRUCTIONS

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Place the macadamia nuts in a bowl and cover with 1 tablespoon of melted coconut oil and 1 teaspoon of sea salt. Stir to combine.
Place the macadamia nuts on a baking sheet and bake for 10 minutes or until golden. Remove from the oven and cool. Once cool enough to handle, chop roughly.
A separate bowl, mix all of the dressing ingredients together: ginger, red chili pepper, juice and zest of one lime, apple cider meanwhile, place the cabbage, snow peas, carrot, red pepper, cucumber, cilantro, and parsley in a bowl. Stir to combine in vinegar and tamari.
When ready to serve, pour the dressing over the salad and stir to combine. Top with the chopped macadamia nuts.