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2 teaspoons lime juice
2 tablespoons chia seeds
1 tablespoon garlic, minced
1 tablespoon tahini
1 tablespoon toasted sesame oil
1 tablespoon honey
1/8 cup tamari, gluten-free
1/8 cup brown rice vinegar
1 tablespoon olive oil

2 teaspoons olive oil
3/4 cup carrot, peeled and chopped into thin rounds (approx. 1 carrot)
2 cups purple cabbage, coarsely shredded (approx. 1/2 small cabbage)
2 loose cups spinach
1 cup red pepper, sliced into thin strips (approx. 1 pepper)
1 cup zucchini, cut into half moon shapes (cut lengthwise first, then chop width wise) (approx.1 small zucchini)
1 cup red onion, finely chopped (approx. 1/2 red onion)
2 cups broccoli florets (approx. 1 head of broccoli)

Cilantro, finely chopped
Black sesame seeds
Lime wedges


Combine all the dressing ingredients together, stir to combine well. Set aside.
Prepare all of the veggies properly, set aside.
Heat a large frying pan or wok over high heat with 2 teaspoons of olive oil.
Place the carrot, broccoli and red onion in the pan first, cook for about 3 minutes. Toss often, until soft.
Add the zucchini, red pepper and cabbage and toss well with the other veggies. Cook until tender, about 2-3 minutes.
Once veggies are cooked, turn the heat off and add the spinach. Toss well throughout the other veggies so it wilts.
Remove the pan from the heat and pour the sauce overtop of the veggies, mix through so everything is well coated.
Serve with fresh cilantro, lime wedges and black sesame seeds.

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