Vegan Asian Cucumber Carrot Ribbon Salad with Ginger Carrot Dressing {GF}

[nverland]

Vegan Asian Cucumber Carrot Ribbon Salad with Ginger Carrot Dressing {GF}

Ingredients

6 small English cucumbers, peeled into ribbons
6 carrots, peeled, and peeled into ribbons
3 avocados, peeled into ribbons, (avocados must not be too soft)

For the salad dressing:
2 tablespoons minced ginger
2 tablespoons minced carrot
4 tablespoons tahini
4 tablespoons water
2 tablespoons sesame oil
2 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoons coconut cream
1 lime, zested
1 tablespoon lime juice
1/4 teaspoon ground ginger

For garnish: toasted sesame seeds and Sriracha

Instructions

In a large bowl combine cucumber, avocado and carrot ribbons.
In a food processor combine dressing ingredients and process until smooth.
Serve salad topped with dressed and garnished with toasted sesame seeds and Sriracha.
Store remaining dressing in the refrigerator for up to 5 days.

Calories 279 cal Fat 24 g Carbs 5 g Protein 13 g