1/2 large head large cauliflower, broken into florets 1/4 red cabbage, sliced thinly
1 red apple, sliced and drizzled with lemon or lime juice
1/2 cup julienned carrots
1 bunch fresh coriander, chopped
1/2 bunch fresh mint, chopped
1 shallot, thinly sliced
1/2 red onion, thinly sliced
1 red or yellow capsicum, chopped 1/4 cup sesame seeds 1/2 cup cashews & pepitas (pumpkin seeds) 1 tablespoon coconut Oil
Juice and zest of 2-3 limes 3 tablespoons Braggs amines (or tamari sauce or soy sauce) 1/4 cup rice wine vinegar 1-inch cube ginger 1 large (or 2 smaller) garlic cloves 3 tablespoons pure maple syrup 3 tablespoons sesame oil
Place cauliflower florets into a food processor and pulse until it is finely chopped and then transfer into a large bowl.
Add all other salad ingredients except cashews, pepitas & coconut oil; toss to combine.
Toast cashews and pepitas in a pan with coconut oil over low heat. Stir often and turn heat off when cashews start to turn golden in colour and pepitas start ‘popping’. Place cashews & pepitas into separate smaller bowl to serve.
Place all dressing ingredients into a blender and process until smooth. Place dressing into a small bowl or jug to serve.
I usually keep the dressing separate to allow people to add as much as they like to their own serve; and this also helps to keep the salad fresh and not soggy if there are leftovers for later.
Serve salad in bowls, top with sliced apple, cashews, pepitas and dressing.
**Note: This salad would be completely raw if you added raw cashews and raw pepitas instead of toasting them, however I really enjoy the flavour of tasted cashews and seeds and I think it brings another depth of flavour to the dish. The coconut oil also compliments the asian flavours really well.