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Bright Asian Salad
- Total Time: 20
- Yield: 3 Servings 1x
Description
This is one of my ALL-TIME favorite salads… Especially during the summer months when the ingredients are fresh and in season! It’s sweet, nutty, and bursting with umami flavor over crisp greens and veggies.
Ingredients
Salad:
- 2 cups Napa cabbage, chopped
- 1 cup arugula, chopped
- 2 cups red cabbage, shredded
- 2 cups boneless skinless chicken breast, cooked, shredded
- 1/2 cup jarred mandarin oranges, drained
- 1/2 cup shredded carrot
- 1 green onion, sliced
- 1/4 cup sliced almonds, toasted
Dressing:
- 3 Tbsp red wine vinegar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- ¼ cup grapeseed oil
- 1 Tbsp peanut butter
- 2 Tbsp soy sauce or aminos
- 1 clove garlic, minced
- ¼ tsp red pepper flakes
Instructions
- In a large bowl, toss together leafy greens, red cabbage, chicken, mandarin oranges, carrots, green onions, and toasted almonds.
- To make the dressing: In a small bowl, whisk together vinegar, honey, sesame oil, soy sauce or aminos, ginger, and garlic. Slowly drizzle in grapeseed oil, whisking constantly until thoroughly mixed.
- Before serving, drizzle the dressing over salad and toss to combine.
Notes
If you don’t have mandarin oranges, clementine or orange slices will work great!
Nutrition
- Serving Size: 1
- Calories: 480
- Fat: 33g
- Carbohydrates: 22g
- Protein: 29g
