Yesterday when I went to the grocery store I found myself wanting to be a little creative with dinner  so I bought some things I don’t usually buy: red cabbage and nappa cabbage.  These two things will now become staples in my house–I couldn’t believe how amazing this salad turned out to be just because of those two ingredients.

For the salad (2 servings) I mixed together: shredded carrot, shredded broccoli, shredded nappa cabbage, shredded red cabbage, finely shredded basil and mint, celery, 1/2 cup raw unsalted peanuts, and 1  zucchini (cut using the spiral slicer so they were noodle-like size).  I don’t have exact measurements because I just winged it.  While I chopped, I thought about the amount I had made, splitting it into 2 bowls and if it was enough.  I basically just eye balled everything.

Mix all of those ingredients together in a big bowl.  Now for the dressing!

In a blender, mix 2 garlic cloves (peeled), 2 teaspoons ground ginger (or a 1 inch long piece of ginger), 1 teaspoon chili powder, 1 1/2 teaspoons yellow curry powder, 2 tablespoons agave nectar, 2 tablespoons lemon juice, a little less than 1/4 cup Nama Shoyu, a little less than 1/4 cup raw olive oil, and 2 tablespoons apple cider vinegar. Hit go on the blender and get the bowls ready for the salad.

I strained my dressing through a little hand strainer while I poured it on top of the salad.  You never know when some garlic doesnt grind up all the way.  Once you’ve poured the dressing on the salad, mix well! Serve using a strainer spoon so you dont have excess dressing at the bottom of your bowl.