Fresh and Tasty

There are so many variations of Asian salads. Here are a couple I think you'll really like. They are fresh and clean tasting.

Asian Chicken Salad
For the salad:
1 cup cooked chicken breast, chopped or shredded
1 cup shelled edamame beans, cooked according to package directions and cooled
2 medium bell peppers, diced
1 cup shredded carrots
4 cups tricolor coleslaw mix
1/2 cup chopped cilantro
3 green onions, chopped, optional
1/4 cup toasted almonds, optional
1 tablespoon sesame seeds, optional
 
For the dressing:
1 teaspoon minced garlic
1/4 cup reduced-sodium soy sauce (If gluten free, use tamari or coconut aminos)
2 tablespoons rice vinegar
1 1/2 tablespoons honey
Pinch of ground ginger

Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl to make the dressing.
Place the chicken, edamame, bell peppers, carrots, and coleslaw mix in a large bowl. Toss to combine.
Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro, and mix again.
Sprinkle the green onions, toasted almonds, and sesame seeds on top, if desired.
Serve immediately, or let it chill for the best taste possible.



Chinese Cabbage
1 head cabbage shredded
4-6 green onions cut in slivers
1/2 cup slivered almonds
4 tbsps lite oil/grapeseed, olive oil
1 tbsp splenda
1/8 cup rice vinegar
1/8 cup soy/tamari/coconut aminos
1/2 tsp sesame seed oil
1/2 bunch of cilantro
1 tbsp lemon juice
black pepper - a couple shakes
salt - a couple shakes

Add everything to a large bowl and let it marinate in the fridge.