Raw Thai Salad with Carrot Ginger Dressing

Raw Thai Salad
1/4 head purple cabbage
1 carrots
1/2 zucchini
1/2 leek
1/2 of each red and yellow bell peppers
1 bunch cilantro
carrot ginger dressing (see below)

Garnish with black sesame seeds or pumpkin seeds
Lime wedge, garnish
Option to add grass-fed organic beef

Thinly slice all vegetables except.  Mix together top with dressing.

Carrot-Ginger Dressing

2 1/2 cups baby carrots
3 tbs fresh ginger
4-5 packets of Stevia
1/3 cup Braggs’s apple cider vinegar
1/2 cup water
1 clove garlic
1/4 cup olive oil
1 drizzle sesame oil (as desired)
cumin, coriander, or curry spice to taste

Blend all ingredients except spices in blender.  Add spices to taste.  Add water and apple cider vinegar to continue the blending action.

Author: I took a version of this from a blog post a long time ago