There are two versions of this salad: Just the vegetables: perfect as a side dish With added crispy chickpeas: a complete meal This is the complete list of ingredients: FOR THE SALAD: 1/2 cup broccoli, finely sliced 1/2 cup fennel bulb, finely sliced 1 carrot, cut into matchsticks 1/2 red bell pepper (seeds and peel removed) 2 cups shredded cabbage (I used white cabbage but you can also mix in some red cabbage) 4 scallions or green onions, finely sliced at an angle 1/4 1/2 cup chopped macadamia nuts small handful of cilantro (whole leaves, not chopped) small handful of mint leaves 1/2 cup Thai-style coconut aminos sauce , or more to taste (see LINK to recipe above) juice of 1 lime (or to taste) More seasoning if needed: salt, pepper, toasted sesame oil (I love to finish with extra toasted sesame oil) Optional: toasted sesame seeds (to sprinkle on top) Note: if you need to save some time, a store-bought coleslaw mix will work to replace the cabbage and carrots in this salad
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