While we were at the beach last week, my cousin brought me a delicious salad from the restaurant where she works. This was my attempt to recreate it. I had everything prepared (shredded, chopped, diced etc…) in the morning and then simply tossed it all together for dinner. This recipe made enough salad for dinner for me and Allen and 2 additional lunches for me.
Head of Napa Cabbage, shredded
1 cup purple cabbage, shredded
2 spring onions, chopped
3/4 cup shredded carrots
1/2 cup bean sprouts
1/2 cup cucumbers, diced
2 cups chicken, cooked and shredded
1/2 cup almonds, sliced and toasted
1/2 cup crispy asian noodles
2 tbsp sesame seeds, toasted
2 tbsp cilantro, finely chopped
Combine all ingredients in a large salad bowl.
1 inch piece of fresh ginger, grated
2 garlic cloves, grated
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp grape seed oil
2 tsp sugar
pepper to taste * I double this dressing recipe for the large salads I made!
I put all of the dressing ingredients in my small food processor and pulsed to combine. Then I put the dressing in a mason jar and placed it in the refrigerator to chill. Just a note- make sure your grate the ginger and garlic over the container you are making the dressing in. All of the yummy oils will add to the flavor of the dressing. Shake well before tossing with salad.