Cashew Asian Slaw

2 garlic cloves, minced (pressed)
1/4 red onion, thinly sliced
2 teaspoons minced fresh ginger
1 Tablespoon raw agave nectar
2 Tablespoons seasoned rice vinegar
2 Tablespoons EV olive oil or EV canola oil
2 Tablespoons virgin sesame oil
1/2 - 2 teaspoons chili sauce, to taste
2 Tablespoons braggs or nama shoyu

Comine all in a large bowl. Set aside. Prepare veggies:
1 cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1 cup mung bean sprouts, rinsed
2 cups shredded red cabbage
1 cup chopped fresh cilantro
1/2 cup raw cashews or raw peanuts

Add vegetables to dressing. Toss to coat evenly. Serve immediately or let marinate up to 2 hours at room temperature for veggies to soften.

Thai Salad and Macadamia Nuts with Creamy Dressing

Inspired by Matthew Kenneys Thai Salad.
Spiced Nuts:
1/4 cup honey or agave nectar
1/2 cup chopped raw macadamia nuts (or raw cashews)
1/4 teaspoon sea salt
1 teaspoon curry powder
dash cayenne pepper

Toss all in bowl. Dehydrate in even layer 12 hours (or more) until desired crunchiness. Set aside.

Dressing:
1/2 cup sesame oil
1/4 cup braggs
1/4 olive oil
juice of 1 lime
1 tablespoon maple syrup or agave nectar
1/4 - 3 teaspoons red pepper flakes, to taste

Whisk to combine. Pour over:

2 handfuls spinach or other mixed greens
1/2 cup fresh pineapple, diced (or frozen fresh pineapple, defrosted)
1 cup tomatoes, diced
1 avocado, sliced
sea salt, to taste
1 red bell pepper, sliced thinly
meat of 1 young coconut, sliced OR 1/4 cup dried coconut flakes

Top with Spiced Macadamia Nuts