Asian Rainbow Salad
[Vegan]

For the Salad: 

• 1/4 of red cabbage, shredded on mandoline or sliced with a knife
• 1 Romaine lettuce, sliced or leafy greens of your choice
• 1/4 red onion, sliced
• 1 red pepper Shepheard or Bell pepper
• 1 carrot, julienne cut
• 6 radishes, cut into quarters
• 1 cup of cherry tomatoes, cut into halves
• Avocado to garnish
• Sesame seeds to garnish
• Pansies or other edible flowers to garnish optional

For the Dressing:

• 1/4 cup of lemon juice fresh squeezed
• 1/4 cup sesame seed oil
• 1/3 maple syrup
• 1 tablespoon tamari
• 1/2 tablespoon fresh ginger grated
• 1 teaspoon garlic powder
• Whisk all well in a bowl