by Adriana Andersen Burk
1 head green
cabbage, chopped
6 oz fresh spinach
or kale, chopped
4-6 Green onions,
chopped
2 bunches Cilantro,
chopped
2 c. sliced toasted almonds
2 c. Sesame Ginger
Asian dressing, add more to taste
1 c. chicken
chunks (optional)
1/2 c. sesame seeds (optional)
In a large bowl, add all the ingredients except for the Sesame Ginger Dressing*
Toss and mix well. Refrigerate until ready to serve
Serve immediately after adding the salad dressing
This is a great recipe for a party crowd.
Gluten-Free
Grain-Free
Dairy-Free
. . . . .
SEASAME GINGER DRESSING RECIPE
Ingredients
¼ c. rice vinegar
¼ c. soy sauce (or substitute coconut aminos)
¼ c. + 1 Tbsp toasted sesame oil
¼ c. olive oil
2 Tbsp honey
2 Tbsp cashew butter or almond butter
2 tsp garlic powder
2 tsp ginger powder
Directions
Add ingredients into a wide mouth pint jar. Use a wire whisk to blend.
Serve on Asian chopped salad or use as a marinade
Store covered in the cupboard or in the fridge
