top of page

CHINESE SALAD

Updated: May 8, 2020

Say hello to my current go-to salad! Detox is still a part of my life right now. Goodbye Dairy, Eggs, Gluten, Soy & Corn. This is my take on a Chinese style salad. & to be honest, I probably won’t go back to making it any other way because this one is too good.



INGREDIENTS 1/4 cup red cabbage 1/2 cup cabbage 1 carrot, shredded 2 cups mixed greens Handful cashews, roughly chopped Small handfuls of dried cranberries 1/2 apple, diced 1/4 cucumber, diced Dressing to taste ⠀⠀ Sesame Ginger Dressing 3 T coconut aminos 3 T rice vinegar 1 T toasted sesame oil 2 T grapeseed oil 1 teaspoon maple syrup 1.5 teaspoon fresh grated ginger 1 clove garlic, minced 1 tsp sesame seeds, optional


DIRECTIONS

1. Combine all dressing ingredients in a mason jar and shake.

2. Place all salad ingredients in a bowl and toss to combine.

3. Coat in dressing.


NOTES

- You will not need all the dressing. Store in refrigerator for up to 5 days.

- If you don't like big chunks of apple, feel free to shred it with the carrots.

- Slice and dice everything and store it in the fridge in separate containers. Makes a quick & easy lunch,

dinner or side dish when all you have to do is pull the prepped ingredients out of the fridge and toss

them in a bowl.

- I love baking a sweet potato and tossing it on top too! Or a regular potato. Or some squash. - I recommend letting the ingredients soak up the dressing for a couple minutes before inhaling. Get

them nice and coated, baby!

- Pro-tip : Make this up in the morning before you head to work. Add a small amount of dressing to soak

in throughout the day and add more (if needed) when you dig in at lunch time.



12 views0 comments

Recent Posts

See All

Kommentare


bottom of page