This is my favorite salad, hands down! We make it with our Coconut Crusted Chicken, salmon or pan-seared tuna at least once a week. This recipe serves 4 people, or 2 particularly piggy ones, like Byron & I. Prep a big bowl to enjoy over a few days. To make it last, delay applying dressing and sauce. Use it only when you serve yourself and apply to that bowl.
2 tbsp sesame seeds
2 tbsp slivered almonds
4 cups white cabbage or napa cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 cup kale, thinly sliced
1/2 red pepper, diced
1 cup julienned carrot
4 scallions, finely diced
1/2 cup cilantro, finely chopped leaves & stems
1/2 cup mint leaves, finely chopped leaves & stems
3 tbsp apple cider vinegar
1 tbsp sesame oil
Low Fat Peanut Sauce , warmed
Toast almonds and sesame seeds over medium high heat, regularly turning with spatula. You’re seeking a light browning on the edges, accompanied by fragrant aroma. Remove toasted seeds and nuts from heat and set aside.
Place all vegetables, herbs, almonds and sesame seeds in large bowl. In small bowl, vigorously stir vinegar and sesame oil with fork. Pour over veggies in large bowl and mix thoroughly.
Serve with lean protein and warm peanut sauce for people to drizzle 1-2tbsp over their bowl as they choose. We also frequently go Asian Latin fusion serving with sliced avocado or guacamole and a few faux-fried cardamom plantains.
Delicious with our Coconut Crusted Chicken!