After a recent trip to Southeast Asia, I&#039;m all about Asian flavors and adding more raw ginger and garlic to my recipes. Not only do these ingredients add great flavor but they&#039;re also anti-inflammatory superfoods. Southeast Asian food is always simple, fresh, and has bold flavors, and that’s what inspired me to make this simple and fresh salad coated with a boldly flavored dressing.  

Asian Vegetable Salad

carrots ((peeled, grated))

red pepper ((finely diced))

celery ((finely diced))

snow peas ((thinly sliced))

cucumber ((finely diced))

cilantro or parsley ((chopped))

sesame seeds ((toasted))

cashews ((roasted))

sesame oil

lemon juice

agave

gluten-free tamari or soy sauce

ginger

garlic ((minced))

Sea salt ((to taste))

In a large bowl, combine the carrots, red pepper, celery, snow peas, cucumber, cilantro or parsley, sesame seeds, and cashews, and mix well.

In a small bowl, whisk together the sesame oil, lemon juice, agave, soy sauce, ginger, garlic, and salt to taste.

Pour the dressing over the salad and toss to coat, then serve immediately. (Note: This salad can be prepped a day in advance -- just keep the salad and dressing in separate airtight containers in the refrigerator.)

asian vegetable salad

Prep Time: 10 minutes

Servings: 4

Ingredients

Instructions

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