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Sweet/Sour Veggie Salad

Here is a variation on the salad I posted yesterday. A few more veggies and a tangy dressing. I have been trying to make new salad combos. I saw a similar recipe on one of the mourning shows a few weeks ago. It that segment the veggies where chopped and the basic greens and I thought you need veggies to stand up to the dressing and would not wilt over time, thus i add the veggies below. I did try it with parsnips but the dressing and the flavor of the parsnip were not playing nice together.



1 can chickpeas, drained and rinsed

2 English cucumbers – spiralized

3 carrots, spiralized

1 medium zucchini, spiralized

1 medium red onion, thinly sliced and quartered

1 red bell pepper, thinly sliced

Large handful of fresh Cilantro, chopped and stems removed


2 lemons, juiced and the zest of 1

¼ cup of olive oil

4 tablespoon raw honey

2 tablespoon rice vinegar

2 cloves of garlic, minced

Handful of fresh dill, chopped and stems removed

1 inch of ginger, peeled and finely grated

Salt and Pepper to taste

2 Tablespoons of Rice Vinegar

1 ½ teaspoons toasted sesame seeds

1 ½ teaspoons chia seeds


Whisk together the dressing ingredients.

Place all the Salad ingredients in a bowl, toss, drizzle dressing over veggies, toss to coat. Let stand for 20 minutes, tossing every 5 to 10 minutes.

Right before serving garnish with the seeds and drizzle with the 2 tablespoons of rice vinegar, toss – Serve – Enjoy

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