Vietnamese Salad

1 Serving = 2 Greens, 1 Orange (for the dressing)

INGREDIENTS
1.5 Green containers raw veggies (I use cucumber, broccoli, red bell pepper)
0.5 Green containers finely diced radish and carrot (I put pieces of the carrot and radish in my Vitamix and just pulse it until they are in small pieces.  I measure the 1/2 Green after I have made them into pieces)
2 Tbsp white vinegar
1/2 tsp honey
1/2 tsp salt
1 Tbsp mustard
1 tsp hot sauce (I use Sriracha)
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 tsp low sodium soy sauce

INSTRUCTIONS
1.  Mix the finely diced radish and carrots with the vinegar, honey and salt.  Place in fridge and allow it to sit for at least 20 minutes for the flavors to mix!

2.  Mix the mustard and hot sauce together.

3.  Put all the veggies on a plate and top with the radish/carrot mixture.  Then drizzle the mustard/hot sauce mixture over the vegetables.  Top the entire salad with the chopped cilantro and green onions.  Finally, drizzle the soy sauce all over the salad.