Serves 4-6
Vegan, Gluten, Grain, Soy & Dairy Free

Ingredients (Salad)

4 packed cups (4oz) curly kale, napa cabbage, or romaine lettuce (use a combination or just one)

1 medium (7oz) cucumber

1 heaping cup (4.5oz) mushrooms

1 medium (4oz) raw carrot

1 small (4oz) raw bell pepper

½ cup (3oz) raw cashews

2 (oz) scallions

¼ cup packed (1oz - ½ bunch) cilantro

Ingredients (Dressing)

¼ cup (2oz) toasted sesame oil

2 tablespoons apple cider vinegar

2 tablespoons coconut aminos

1 tablespoon maple syrup

2-4 cloves (.7oz) garlic, minced

1 tablespoon (.5oz) fresh ginger, minced

1 teaspoon sea salt

Wash and dry greens. Wash carrots, peppers, cucumbers, and scallions; cut into 2-3 inch sticks (no need to be exact). Wash and destem mushrooms. Wash cilantro; remove thick stems and dry.
Put all prepped veggies in a large bowl (preferably stainless steel cause of blade).
Rock a mezzaluna knife back and forth, crisscross chopping the veggies (directly in the bowl) – look for bite-size pieces. If a mezzaluna is not available, use a regular knife and cutting board.

In a small bowl, add oil, vinegar, coconut aminos, garlic, ginger, and salt. Whisk until combined.
Pour dressing onto salad; toss to coat. Enjoy!

Add hard-boiled eggs or meat for an additional source of protein.
This salad is packed with cruciferous greens, cilantro, ginger, and garlic — all known to support liver detox and reduce inflammation.
Healthy Fats + Plant-Based Protein: Cashews and sesame oil offer nourishing fats that support hormone health, brain function, and long-lasting energy.
Mood & Nervous System Support: Magnesium-rich ingredients (like kale and cashews) help regulate stress, mood, and muscle relaxation.
Fiber-Rich for Gut Health: Packed with raw veggies, this salad supports digestion, regularity, and a healthy microbiome.