INGREDIENTS
The salad::
3 cups
grated cauliflower
1/2
finely diced carrot
1/2 cup
finely diced red bell pepper
1/3 cup
finely diced zucchini
1/4 cup
minced flat-leaf parsley
The dressing::
1 tbsp
+ 2 tsp extra-virgin olive oil
1 tbsp
+ 2 tsp fresh lime juice
2 tsp
agave nectar
1 tsp
grated ginger
1 tsp
minced jalapeño pepper
1/4 tsp
salt
1/4 tsp
ground pepper