I’m on a salad kick lately, which is really surprising cause I don’t usually care for salad- at least not that boring iceberg/carrot/tomato version. The simple trick to liking salad is making your own dressing, and a blender makes this step super easy. I made this for dinner last week and doubled it to bring the next day to a potluck at work. Ever since I have been getting requests for the recipe- so here’s to my wonderful OR/PACU peeps.
1 head finely sliced Napa cabbage
1 head chopped Romaine lettuce
½ bunch diced fresh cilantro
2 shredded or grated carrots
2 finely chopped or grated cucumbers
½ finely diced sweet or red onion
4-6 sliced chicken breasts or shredded left over chicken
Optional: chopped sweet pepper, mandarin oranges, sesame seeds, sunflower seeds, cashews, red cabbage, fresh rice noodles, red pepper flakes
Dressing:
1/3 cup rice vinegar
¼ cup soy sauce
1/3 cup vegetable oil (we prefer avocado)
¼ cup sesame oil
3 TBSP honey
3-5 cloves fresh garlic
2 inches fresh peeled ginger
Mix all the vegetables and noodles (if using) in a very large bowl
Blend all dressing ingredients in a blender until smooth
Pour dressing over vegetable and noodles, add chicken, seeds and nuts when serving.
*If taking to a potluck or making extra for later, keep the dressing separate and add right before serving in order to keep vegetables crisp