Rainbow Sesame Salad
Starting salad season on the right foot, this recipe delivers on crunch, vibrant flavors & is customizable to whatever you have in the fridge that needs a home. Throw a noodle in the mix or turn this into a wrap! You can’t go wrong! (serves 1 as a main dish or 2 as a side).
Rainbow Sesame Salad
A vibrant, crunchy dish full of fresh flavors and endless customization options!
Ingredients
For the salad:
- 1 cup green cabbage shredded
- cup purple cabbage shredded
- 2-3 green onions chopped
- ½ cup matchstick carrots
- ½-1 red bell pepper thinly sliced
- 1 jalapeño seeded and sliced
For topping:
- fresh cilantro
- sesame seeds
- chopped green onions
- wonton strips
For the dressing:
- 2 tbsp sesame oil
- 1 tsp olive oil
- 2 tbsp soy sauce
- 1½ tbspm maple syrup
- 2 tsp minced ginger
- ½ tsp white pepper
Optional: grilled chicken or shrimp
Instructions
- If including chicken, marinate in equal parts soy sauce & sesame oil, as well as 1 tbsp each of minced garlic and minced ginger. Marinate for up to 24 hrs or at least 2 hrs in the refrigerator. Grill, pan fry or bake your chicken until internal temperature reaches 165 F. Slice & set aside while you prepare your salad.
- Make the dressing by combining all ingredients in a tightly sealed jar or container and shaking vigorously before use.
- In a large bowl, assemble your salad by combining both shredded cabbages, carrots, green onion, carrots, jalapeno & bell pepper. Top with chicken, cilantro, sesame seeds, more green onions and wonton strips and add dressing – toss & enjoy!
