Ingredients
The following ingredients have 5 Servings
- 3 cups broccoli florets (chopped)
- 2 medium carrots (peeled and grated)
- 1 orange (peeled and cut into bite sized chunks)
- 30 sugar snap peas (julienned)
- 1 cup shredded red cabbage
- 1/2 cup organic raisins
- 1/2 cup toasted unswseetened coconut flakes
- 2 tbsp toasted sesame seeds
- 1/2 cup paleo mayo
- 1/4 cup white balsamic vinegar
- 1/4 cup freshly squeezed orange juice
- 2 tbsp date paste
- 1 tsp Dijon mustard
- 1 clove garlic
- 2 tbsp fresh thyme (chopped)
- 1 tbsp fresh sage (chopped)
- 1 tsp orange zest (finely chopped)
- 1/2 tsp Himalayan salt
- 1/2 tsp freshly cracked black pepper
Instruction
- Prep all the fruits and vegetables and throw them into a large mixing bowl, along with the raisins, coconut and sesame seeds. Set aside.
- Add all the ingredients listed under "salad dressing" to a la large glass measuring cup or other mixing bowl that’s equipped with a pouring spout; mix well with a whisk until well combined and slightly emulsified.
- Pour the dressing over the salad and mix well.
- Serve immediately or give the salad a couple of hours in the fridge to allow for flavors to meld.
- This salad will keep for up to a week in an airtight container.
