The Lazy Vegan: (Raw) Creamy Asian Salad

This was my very satisfying lunch today. They recommend eating this with a 'larabar' but I had a slice of toast. I sat on my front lawn and basked in the sunlight, savouring how lovely vegetables are in their simplest form.

Creamy Asian Salad

SERVES 4

2 cups mung bean sprouts
2 cups shredded cabbage
1 red pepper, sliced thinly
1 cup sugar snap peas
1 cup mushrooms
1/4 cup fresh cilantro
2 T fresh basil
1 clove garlic, chopped

Mix all the ingredients in a salad bowl.

Calories: 65 per serving



Creamy Asian Salad Dressing

MAKES 1 1/4 CUPS with 16 SERVINGS

4 T olive oil
2 t sesame oil
2 cloves garlic
2 T minced ginger
4 T lemon juice
4 T sweet miso
4 dates
2 T nama shoyu
3/4 cup water

Blend all ingredients in blender until smooth. A serving is 2 Tablespoons.

Calories: 50 per serving