This salad is for all of you who struggle to find something healthy to eat all week for lunch. I know that if I don't bring my lunch to work, I end up getting something that is quick and usually not high on the nutritional scale.
I am obsessed with this salad. It is so fresh, flavorful and the best thing is that it lasts all week. I made this last Sunday and had it for lunch everyday this week. Even today, the vegetables were still crisp and fresh. It is also great to add half of a chopped avocado when you are ready to eat. You could also add grilled chicken or shrimp for additional protein.
This recipe makes a ton of salad. It is also a great dish to bring or make for a party to serve a lot of people. I like to bring it to parties that I know will have a huge spread of unhealthy options.
Picked up some gorgeous green onions and carrots from the farmers' market.
You need a huge bowl for this salad. Preferably one with a lid so it will stay fresh all week.
Keep a close eye when the almonds are in the oven. They can easily burn.
Mason jars a great to have on had for homemade dressings.
Asian Cabbage Salad
1 head of savoy or napa cabbage, finely chopped
1 head of red cabbage, finely chopped
2 carrots, shredded
4 green onions, chopped
1 bunch of cilantro, chopped
1 bag shelled edamame
1 can of mandarin oranges, drained and rinsed
1 cup slivered almonds, toasted
1/4 cup sesame seeds, toasted
In a large bowl, green cabbage, red cabbage, carrots, green onions, cilantro and edamame. Toss until combined.
Heat oven to 350 degrees. Line a cookie sheet with foil and evenly spread out almonds. Toast almonds for 6 minutes. At 4 minutes, add sesame seeds. Remove from oven and cool completely.
Once almonds and sesame seeds are cooled, toss with salad along with the mandarin oranges. When ready to serve, toss 2 cups of salad with 2 tablespoons of peanut dressing. If desired, garnish with chia seeds and add half of a chopped avocado.
1/4 cup peanut butter
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sriracha
1 teaspoon sesame oil
3 tablespoons honey
2 garlic cloves, finely chopped and mashed into paste
2 tablespoons grated fresh ginger
2/3 cup grapeseed oil (you can also use vegetable oil)
Add all ingredients into a mason jar and shake vigorously until combined. You can also add whisk all ingredients together and then slowly drizzle in oil.