Ingredients:

1 romaine heart chopped

1 cup thinly sliced green cabbage

1 cup thinly sliced purple cabbage

1 red bell pepper thinly sliced

1 cup snap peas sliced

1 cup julienned carrots

2 green onions thinly sliced

2 tbsp chopped fresh cilantro

optional: 1/4 cup cashew pieces (or nut of your choice)

 Dressing:

2 tbsp toasted sesame oil

2 tbsp olive oil

2 tbsp reduced sodium soy sauce (or liquid aminos)

2–3 tbsp rice vinegar

1 1/2 tbsp pure maple syrup

2 cloves garlic, finely minced

1 tbsp freshly minced ginger

1 tbsp tahini

Make the dressing in a food processor, adding the garlic and ginger first to mince them, and then adding the remaining ingredients and process to combine. Or chop the garlic and ginger finely and then whisk all the ingredients together in a bowl.

Combine the romaine, cabbage, bell pepper, snap peas, carrots, and green onions in a large bowl. Add the dressing and toss gently to combine. Top with cilantro and cashews to serve. Note: try this salad with your choice of other ingredients, such as baby corn, edamame, cucumber, or bean sprouts.