For the Salad:

• 1 red bell pepper, sliced
• 2 medium carrots, diced
• 1 watermelon radish, diced
• 1 Persian cucumber, diced
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced

For the Dressing:

• 2 tablespoons Bragg Liquid Aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon Maldon salt

For the Curried Cashews:

• 1 cup raw cashews
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1 teaspoon yuzu furikake flakes (or toasted sesame seeds)

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Instructions:

1. To make the curried cashews, heat a skillet over medium heat. Add the olive oil and cashews, and sauté for 2-3 minutes until the cashews are lightly toasted.
   
2. Add the curry powder and salt to the skillet and toss until the cashews are coated. Continue to sauté for an additional 2-3 minutes until the cashews are golden brown. Remove from heat and sprinkle the yuzu furikake flakes over the cashews, tossing to coat. Set aside to cool.
   
3. In a large bowl, combine the diced red bell pepper, diced carrots, diced pink radish, diced cucumber, and chopped cilantro. Add the diced avocado and gently toss to combine.
   
4. In a small bowl, whisk together the Bragg Liquid Aminos, toasted sesame oil, fresh lime juice, and Maldon salt to make the dressing.
   
5. Pour the dressing over the salad and toss until all the ingredients are evenly coated.
   
6. Top the salad with the curried cashews and serve immediately.
   

Voila, enjoy your delicious Greenshaker Crunchy Rainbow Asian Salad!