Thai Rainbow Crunch Salad with Chili-Lime Sunflower Dressing

Ingredients

• 2 cups shredded red cabbage red cabbage

  2 cups shredded red cabbage
• 1 cup shredded carrots carrots

  1 cup shredded carrots
• 1 cup julienned cucumber (seeds removed) cucumber

  1 cup julienned cucumber (seeds removed)
• 1 small red bell pepper, thinly sliced red bell pepper

  1 small red bell pepper, thinly sliced
• 1/2 cup fresh pineapple, diced pineapple

  1/2 cup fresh pineapple, diced
• 1/2 cup mung bean sprouts mung bean sprouts

  1/2 cup mung bean sprouts
• 1/4 cup fresh cilantro, chopped cilantro

  1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped mint

  1/4 cup fresh mint, chopped
• 2 tablespoons green onion, thinly sliced green onion

  2 tablespoons green onion, thinly sliced
• 1 tablespoon toasted sesame seeds (optional) sesame seeds

  1 tablespoon toasted sesame seeds (optional)
• 1/4 cup roasted sunflower seeds (unsalted) sunflower seeds

  1/4 cup roasted sunflower seeds (unsalted)
• 2 tablespoons fresh lime juice lime juice

  2 tablespoons fresh lime juice
• 1 tablespoon coconut aminos (or tamari for gluten-free) coconut aminos

  1 tablespoon coconut aminos (or tamari for gluten-free)
• 1 tablespoon maple syrup maple syrup

  1 tablespoon maple syrup
• 1 clove garlic, minced garlic

  1 clove garlic, minced
• 1 small Thai chili, finely chopped (or 1/2 teaspoon red pepper flakes) red pepper flakes

  1 small Thai chili, finely chopped (or 1/2 teaspoon red pepper flakes)
• 2 tablespoons water water

  2 tablespoons water
• Pinch of sea salt sea salt

  Pinch of sea salt