Asian Salad

ASIAN SALAD // Serves 4

1 Head Napa/Savoy Cabbage (About 5 Cups Sliced)
1 Red Bell Pepper, Thin Slivers
1 Cup Shredded Carrots
¾ Cup Shelled Edamame
½ Cup Green Onion
1 Avocado, medium diced

/Dressing/
2 tsp. Tamari
1 Lime, Zest and Juice (approx 3 tbsp.)
1 tbsp. Rice Vinegar
2 tbsp. Sesame Oil
1 tbsp. Agave Nectar (or sugar)
½ tsp. Hot Sauce of Choice
1 tsp. Wasabi (or wasabi powder)
1 tbsp. Toasted Sesame Seeds
1 tsp. Fresh Ground Pepper

2. For the dressing, add the tamari, rice vinegar, lime zest and juice, agave, hot sauce and wasabi to a bowl. Give it a whisk. Add the sesame oil, sesame seeds, and pepper. Whisk and taste. Add what your tastes prefer, be it heat, salt etc.
3. Chop the cabbage as thin as possible. Add the cabbage, carrot, bell pepper, edamame, and green onion to a large bowl. Toss with about 3 tbsp. of the dressing.
4. Add the avocado to the remaining dressing and toss to coat. Sprinkle on top of the salad.

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