{recipe} Chinese Chop Salad

This recipe comes to us from Julie Morris.

INGREDIENTS (FOR DRESSING)
1 1/2 Tbsp yacon syrup, or agave nectar
2 1/2 Tbsp Nama Shoyu, or soy sauce
1 1/2 Tbsp apple cider vinegar
1 Tbsp + 1 tsp fresh ginger, grated
1 whole red jalapeño pepper, minced (with or without seeds)
1/4 cup hemp oil or olive oil
1/4 cup sesame seeds
2 Tbsp fresh squeezed orange juice

INGREDIENTS (FOR SALAD)
4 cups chinese cabbage, shredded
6 cups romaine lettuce shredded
1/4 cup scallions, white and green parts
1 cup snow peas
2 cups mung bean sprouts
3/4 cup sliced or chopped almonds
1/2 cup goldenberries (substitute mandarin oranges if goldenberries are unavailable)

INSTRUCTIONS
To make the dressing, combine all the dressing ingredients in a blender, blending until as creamy as possible. Set aside.
In a large bowl, chop and combine all salad ingredients. Toss with dressing just before serving.

Serves 4.

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