Asian Ginger Salad

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Start by marinating about 1 cup chopped broccoli and a cup or two of sliced mushrooms in the juice of one lemon, or some apple cider vinegar with some red pepper flakes and black pepper. You can also add 1 tbsp of Coconut Aminos if you want to - OPTIONAL

** Stir this occasionally while you create the rest of the salad, let it marinate for about 30 minutes longer if you like them softer **


4 pieces of sun dried tomatoes

6 pitted medjool dates

1 clove of garlic

1 generous chunk of ginger

1.5 tbsp sesame seeds (save 0.5 tbsp for sprinkling after)

Spices: 1/2 tsp red pepper flakes, 1/2 tsp cumin, 1/2 tsp smoked paprika and a pinch of cayenne. Adjust to taste.

1 spring onion

1 tbsp coconut aminos (OPTIONAL)

Start with 1/2 cup of water and add more if needed

Blend with water to consistency you like.

Create "Coodles" or Cucumber Noodles with a hand held julienne slicer, or the julienne blades on a mandolin. BE SAFE!

For the salad chop and add:

1 small head of cabbage

1 julienne sliced red pepper

2 green spring onions chopped on an angle


Julienne carrots, lemon grass, snow or snap peas, beets, whatever you want to add to your salad - go ahead!!

Add your mushroom/broccoli blend and the Coodles to your big bowl and fold in the dressing. Mix until all coated and ready to plate!

Plate your salad and add any remaining dressing to the top along with some angle sliced green onions, chopped cashews, sesame seeds and some spice if you like - you can add more pepper or smoked paprika if you want!

THEN ENJOY!! xoxoxox

Comment if you have questions, and you can find me all over social media too:





Two Grand @rawfoodromance

Fruit on!! xo Lissa