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Crunchy Asian Salad

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4

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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.
NOTES
Soy free? Replace wheat free tamari with coconut aminos.

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