Asian Salad

I don’t know about you, but I find it much easier to eat healthily if my refrigerator is already stocked with good things that I can eat right away!

This quick and easy salad dish is full of color and can be kept in the refrigerator and eaten over time.  It gets better as it sits.

For the salad part, you need-

One small head of red cabbage chopped

1 cup of chopped basil leaves

1 cup chopped mint leaves

1 cup shredded carrots

For the sauce mix together-

½ cup Tahini

2 Tbs Sesame Oil

¼ cup apple cider vinegar

The juice from 1 lemon

1 Tbs minced garlic

1 Tbs minced ginger

Salt & pepper to taste

Mix well and toss with salad mixture

To garnish, top with cashews, cranberries, and a shake or two of Braggs Nutritional Yeast.