Shredded Veggie Salad

Ingredients:

2 medium zucchinis (shredded or sliced)
¼ head red cabbage (shredded or sliced)
1 cup carrots (shredded or sliced)
1 red (orange or yellow) bell pepper (shredded or sliced)
1 cup whole cashews (toasted)
⅛ to ¼ minced fresh basil
⅛ to ¼ minced fresh mint
1 finely chopped jalapeño (optional)

Dressing:

1 cup extra virgin olive oil (or more)
1 Tbsp coconut aminos
¼ tsp toasted sesame oil
Juice of 1½ limes
2 garlic cloves (minced)
Salt to taste

Directions:

Finely slice/shred vegetables with a mandolin.  Place vegetables in a colander and let drain for about 30 minutes to remove any liquid.  Pat dry with a paper towel.

If using raw cashews, toasted in a skillet over medium heat until slightly brown and fragrant.  Set aside and let cool.

Whisk the dressing ingredients together in a small bowl.  Flavor will be strong but will balance out when combined with all the vegetables.

Put all the vegetables, nuts and herbs in a large bowl, toss.  Pour dressing over top and toss until combined.

Cover and refrigerate for at least an hour for the flavors to meld.