I love Asian flavors. They just seem to call to me, and I think they make vegetables taste so YUMMY! Maybe that is one of the reasons I love this salad. It is full of asian flavors and an assortment of veggies. The base is green cabbage which is a nutritional powerhouse, full of Vitamin C, glutamine (an amino acid that helps fight inflammation), and many other health boosting properties. It is also loaded with peppers, kale, carrots, purple cabbage, and whole grains. When smothered in the Sesame Ginger Dressing it is downright delicious!
If you are tight on time, aren’t we all sometimes, you can buy pre-chopped cabbage salad bags at your local grocer. In fact, I like to buy the pre-chopped salad bags, make a batch of the salad dressing, and cook up some chicken ahead of time, so I have a super fast and easy lunch for the week. It is one of my very favorite salads, and it couldn’t be easier to throw together after a little bit of prep work ahead of time.
One more bonus: this Asian Chicken Salad with Sesame Ginger Dressing can be stored overnight. Cabbage is really fibrous and taste great after it has been marinating…so you also have lunch (as I like to do), or leftovers for dinner the next night!
If you want to add some protein, chicken, steak, or tempeh are all great options.
- I/2 head cabbage (green and purple), chopped
- 1 red bell pepper, chopped
- 4 large kales leaves, stems removed and chopped
- 2 medium sized carrots, peeled and chopped
- 1/2 cup edemame shelled beans
- 1 bunch green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 box brown rice noodles
- 1/4 cup lime juice (approx 4 limes)
- 2 Tbsp sesame oil
- 2 Tbsp liquid aminos (or soy sauce)
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tsp red chili paste
- 1 tsp fish sauce
- 2 packets stevia
- Combine all ingredients in a bowl and whisk together, set aside
- Cook the brown rice noodles according to package directions, set aside
- Combine all the veggies (except the cilantro) and dressing in a large bowl and stir until well coated.
- Divide the brown rice noodles onto 4 plates
- Add equal amounts of the salad to each plate (there should be enough dressing on the salad to flavor the noodles)
- Garnish with cilantro and enjoy!
- Chicken, steak, or tempeh are great protein add ins