Friday, June 14, 2013

Asian Cabbage Salad with Peanut Dressing

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.    

Peanut Dressing

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. 

1 comment:

  1. Yummm, my mom used to make a similar salad ... she also toasted crunched up Ramen noodles for the salad, haha. I'm always looking for ways to spice up the salads I take to work ... this recipe looks delicious!


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