Sizzling Napa Salad (Vegan)

This is a twist on the delicious Crunchy Salad, modified for our Elimination Diet.

Salad:
1-2 heads Napa cabbage, washed, drained, and sliced
2-4 radishes, sliced small but for maximizing color on each piece
1/2 C. Vidalia onion, diced tiny
1/2 C. celery, diced
1/3 C. sesame seeds
1 C. salted sunflower seeds
1 C. raw pumpkin seeds, roasted fresh

1) Wash (and drain/spin/dry well!) 1-2 heads Napa cabbage. Slice by bisecting the leaves lengthwise, then cutting across the width into strips.

2) Place fresh, raw pumpkin seeds in a single layer in the toaster oven to toast lightly at 300 degrees.

3) Combine other salad ingredients, then make the dressing. (See below.)

Dressing:
1/2 C. tahini
1/2 C. fresh lime juice (probably 2-3 limes)
1 tsp. celery salt
1 tsp. celery seed
1 tsp. APB

little pinch of stevia

4) Drizzle dressing over combined salad ingredients. Mix well.

5) Add the hot, roasted pumpkin seeds—this is where the sizzle comes in!— and stir until incorporated.

NOTE: This would be delicious and much prettier with diced carrot or colored peppers added, but we can't have them on the Elimination Diet. I would also definitely add a splash of soy sauce and use red wine vinegar instead of lime juice in the dressing if I could.