I was playing around looking for a dressing with a nutty flavor, and I was really pleased with this invention!
You can vary the salad ingredients, it is very good with a touch of blue cheese, because a little blue cheese goes a long way.

Dressing:
2 Tablespoons Cold Pressed, Organic Peanut Oil, Walnut Oil or Pumpkin Seed Oil
2 Teaspoons Tamari Soy Sauce
2 Teaspoons Balsamic Vinegar
1 Teaspoon Hone
Pinch Freshly ground black Pepper
Mix the oil, tamari soy sauce and balsamic vinegar together, add the honey and mix well. Add the black pepper.

Salad:
3 Cups Salad greens – spring mix
Sprouts – I like alfalfa or mung
¼ cup Chopped raw or toasted almonds or walnuts
Optional: Avocado, dried cranberries or cherries, crumble of blue cheese, or other steamed veggies

Mix all the salad ingredients together, then sprinkle with the salad dressing.

This salad was served at one of my favorite café’s on Koh Samui. It is light and extremely satisfying, a great way to eat raw beets and carrots, especially when warm outside.

4 cups grated carrots (around 4 large carrots grated)
3 cups grated beets (around 3 beets grated)
½ cup cashews
½ cup chopped coriander
1 can coconut milk
juice of one lime (around ¼ cup)
¼ cup raisins
pinch of salt
Optional: 1/4 cup dry roasted coconut flakes

Dry roast the cashews in a pan, then chop coarsely. Mix the carrots, raisins and beets together. Add the coconut milk, lime, and salt, toss together to mix. Add the coriander and cashews. Let stand for 10 minutes and the carrots and beets will make lots of their own juices. Add the coconut flakes.