I receive a fresh vegetable and fruit delivery weekly. It forces me to plan meals around these fresh
foods because they will eventually go bad.
I hate throwing away food (and money).
I had lettuce, cabbage, carrots, and a craving for an Asian
inspired salad. Since we deal with food
allergies, I had to modify the salad to avoid soy sauce and nuts. I replaced the soy sauce with savory toasted
sesame oil and the crunch of nuts with seeds.
Toasted Sesame Asian Chicken Salad
Makes 10 generous servings
Greens:
½ head of green cabbage, sliced thin
½ head of purple cabbage, sliced thin
1 small head of green or red leaf lettuce, sliced thin
5 spring green onions (scallions) chopped
1-2 cups of julienned carrots (look for pre-cut carrots at
the store)
4 stalks of celery, sliced
½ cup of chopped cilantro
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
- Combine above ingredients cabbage in a large
salad bowl.
Colorado National Monument
Chicken:
2 cloves of garlic
2 tablespoons of chopped fresh ginger
4 chicken breast, pounded flat until thickness is about ½ - ¾
of an inch
- Place chicken in a large baking dish and cover with chopped garlic and ginger and bake for 20 minutes or until cooked. You may also grill the chicken. Slice cooked chicken into bite sized pieces.
- Vegetarian options: Steamed edamame, lima beans, or green peas
Dressing:
¼ cup toasted sesame oil
¼ cup rice vinegar
2 tablespoons canola oil, olive oil, or regular sesame oil
Juice of one lime
2 teaspoons of agave nectar or honey
1 teaspoon of salt
½ teaspoon of ground black pepper
- Whisk dressing ingredients until emulsified.
Add in’s:
Sunflower seeds
Quartered limes
Sriracha sauce
