Serves One

the dressing
is not strictly raw, but it tasted great, my first attempt at an asian style salad

• 1 dessertspoonRice wine vinegar
  1 teaspoon sesame oil  (you can add more if you want - i kept it to low fat)
  1 dessertspoon tamari or similar
  1 dessertspoon agave (to taste)
  1/2 teasp ginger grated finely
  small clove garlic
  pinch chili powder or fresh to taste
  I did think that lemon grass might go nice as well.
  salt if you want.

put it all in a jar and shake like mad.

Salad

• cabbage 1/8th head, or more if you like
  white zucchini spiraled one small one (i like these spiraled as they are sweeter) they are really a pale green in colour
  grated carrot
  a few soaked and dehydrated pecans and almonds
  white salad onion about 1/8th
  chopped celery
  chopped bok choi just a small one.
  Coriander leaves as much as you like

pour the dressing over the top and enjoy.  It was delicous, i couldnt wait to eat it so did not photo it will do that next time.

regards
frangipanni

Oh that sounds lovely Frangi. I might try an all raw version and see how it goes in keeping with the 100 day challenge.  Delish!

xoxoxo

Last night i made this salad again and found that it is fabulous made with baby cabbage, so sweet, also added some bean sprouts. 
I found that it was also better if left to marinade for about 45 mins before eating, take from fridge first if you are in the  cold part of Oz.  You might want to leave it in the fridge if you are in the warmer areas.  Toss several times whilst marinating. 
regards
frangipanni