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Today I'm sharing a super crunchy, flavorful salad that includes pretty much every color of the rainbow! It's the perfect fresh, nutrient-dense weeknight dinner that my husband and I both love.
Ingredients
(makes 4 salads)
- 24oz bagged iceberg lettuce
- 1/2 red cabbage
- 1 cup steamed shelled edamame
- 1 red, yellow, or orange bell pepper
- 2 carrots
- 1 English cucumber
- 1 bunch scallions
- 1 cup cilantro, chopped
- 2 avocados, diced
- Protein of choice (grilled chicken, shrimp, seared tofu - I use Daring plant-based chicken)
- Wonton strips and/or sliced almonds
- Asian dressing of choice
Thinly slice cabbage, bell pepper, carrots, cucumber, and scallions. Toss with lettuce, edamame, avocado, cilantro, protein, and dressing. Top with wonton strips and/or sliced almonds.
You can obviously mix and match ingredients if there's something you want to add more of or omit! I personally love edamame and cilantro so I add a ton of that.
I like to use a mandoline to slice the cabbage, carrots, pepper, and cucumber because it makes everything a cohesive thickness and speeds up the process of all that chopping. But do NOT go without a protective glove if you're using a mandoline!
I like to use a mandoline to slice the cabbage, carrots, pepper, and cucumber because it makes everything a cohesive thickness and speeds up the process of all that chopping. But do NOT go without a protective glove if you're using a mandoline!
The Makoto ginger dressing is my favorite store bought Asian salad dressing, and I also really like the Newman's Own sesame ginger.
xoxx, Laura
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