Asian Broccoli Salad

from 

Ingredients

  • 2-2.5 cups chopped broccoli
  • 1 cup chopped cooked bacon
  • 1/2 cup whole cashews
  • 1/2 cup sliced celery
  • 1/4 cup sliced scallions
  • 2 carrots, spiral sliced or julienned
  • Vinaigrette: 1/4 cup coconut aminos, 1 TBSP coconut palm sugar, 2 TBSP rice wine vinegar, 2 TBSP avocado oil, pinch red chili flakes

Directions

  1. Chop the broccoli and bacon, slice the scallions and celery and spiral slice (or use a julienne peeler) the carrots. Combine in a large bowl with the whole cashews.
  2. Mix up the vinaigrette by stirring the coconut aminos, coconut palm sugar, rice wine vinegar and red chili flakes, then whisk while streaming in the avocado oil to emulsify.
  3. Pour the vinaigrette over the salad and toss to coat. Serve!
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