This raw recipe for a ginger mint vegetable salad makes enough for 2 when served as the main meal. It can also be divided into smaller portions and served as a side salad for just about any meal. In whatever way you choose to serve it, it is sure to be a hit.
The recipe calls for different colored peppers and zucchini, which is optional, as you can simply use only one color if you wish. However, to make it more colorful and appealing to the eye, you can use as many different colors as you like.
1/2 Orange or Red Bell Pepper, julienned
1/2 Green Bell Pepper, julienned
1/2 Yellow Zucchini, sliced
1/2 Green Zucchini, sliced
4 Radishes, sliced
1 Green Onion
5 to 8 Peppermint leaves, finely chopped
1 tsp. Oregano, fresh and finely chopped
2 tsp. Ginger, fresh and grated
1/2 clove Garlic, minced, or finely chopped
2 tbsp. Olive Oil, cold pressed
2 tbsp. Lemon Juice, freshly squeezed
1/4 tsp. Sea Salt, unrefined
About 10 leaves of Leaf Lettuce (or any other lettuce that you have on hand), chopped into bite sized pieces.
Combine the vegetables into a medium bowl. Combine the ingredients for the dressing and drizzle over the vegetables. Serve immediately over lettuce, or allow the vegetables to marinate in the dressing for an hour or so before serving with the lettuce.