Hey hey my little veggie lovers...
This salad is the bomb. Really. It is. Its my spin (kinda) of a Chinese chicken salad, although mine is kicked up a notch with tons and tons of fresh veggies, and a very clean and healthy dressing that has zero refined sugars, lots of vitamins, and tons of good sesame flavor.
Make this salad a few hours in advance and let it sit in the fridge so that the dressing can soften the cabbage and the flavor of the red onions will be a little more mild. Also make sure when making the dressing that you use Grade B Maple Syrup. It is a completely different product than Grade A. It does cost a little more but is so worth it. It is full of good vitamins.
Hope you all have a great weekend and make yourself something vegan and delicious while you are at it!
Chinese cabbage salad
with orange sesame dressing
What You Need:
2 small heads of green cabbage, washes and shredded
2 5-ounce packages of Teriyaki flavor baked tofu *Trader Joe's has a great one, but there are other good brands at your health food stores too* cut into cubes
2 cups sugar snap peas, cut in half
2 large carrots, peeled and diced
2 red bell peppers, diced
1/4 of a red onion thinly sliced
1/2 cup of slivered almonds
2 small or 1 large can of mandarin oranges, drained
1/2 cup cilantro
Sesame orange dressing:
1 cup good quality orange juice (not from concentrate)
1 inch of fresh ginger
2 cloves garlic
3 Tbsp. Grade B maple syrup
2 Tbsp of brown rice vinegar or regular vinegar
2 Tbsp toasted sesame seeds
3 Tbsp. sesame oil
3 Tbsp. olive oil
2 Tbsp soy sauce or Tamari
1/4 cup cilantro
Blend all ingredients in a blender until smooth.
Assemble Salad:In a large serving bowl mix all salad ingredients except the almonds. Add the dressing. Toss well to coat. Allow the salad to sit in the fridge for about 2 hours before serving to soften the cabbage. Add the almonds all over the top just before serving.