Asian Salad

Salad Ingredients
  • Medium head Napa Cabbage, chopped
  • 8 oz bean sprouts
  • 1 small jicama or daikon, peeled, thinly sliced
  • 1/2 bunch green onions, thinly sliced
  • 1 large red bell pepper, diced
  • 2 stalks celery, sliced thinly
  • 1/2 cup slivered almonds
  • 1/2 to 1 cup bunch cilantro, chopped (or parsley)
  • Herb chicken or Ahi tuna (optional)
Dressing Ingredients
  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1 T sesame oil
  • 3 T Dijon mustard
  • 2 cloves garlic, minced
  • 3 inch piece fresh ginger, peeled, minced
  • 1 tsp honey or agave syrup
  • 2 pinches salt
  • 2 pinches black pepper

Tip: To make for multiple meals, don’t add dressing to the large bowl of salad. Dress it only as you’re serving it, so it lasts longer.

  • Whisk all dressing ingredients together and set aside. (Can be done several days ahead)
  • Combine all salad ingredients, except almonds and half the cilantro. (To garnish when serving)
  • Add 1/2 the dressing to salad and toss well. Allow to sit for a few minutes.
  • Right before serving, toss in almonds and remaining cilantro, or save if serving later.