Chinese Cabbage Salad
I’ve been eating vegetarian meals non-stop this week, and I’m feeling great! Maybe it's turning 27 that has me so giddy, but I just have a feeling it’s going to be an incredible year. Part of that means giving back and being grateful for everything I have in my life right now, and I guess I’m just not feeling very aligned eating animals at the moment. No sweeping labels yet, but I’d bet on Jacky being mostly vegetarian in her 28th year. Anywho… this recipe has been altered from “The Dude Diet Dinnertime” cookbook. The original recipe, unfortunately, included chicken but we’ve swapped it out for some protein-rich hemp seeds. :)
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Jacky Falkenberg | August 9, 2022
prep time: 20 min
cook time: 0 min
total time: 20 min
Servings:
Ingredients:
1/4 cup rice vinegar
2 1/2 tablespoons low-sodium soy sauce
2 1/2 tablespoons light sesame oil
2 1/2 teaspoons honey
1 1/2 teaspoons freshly grated ginger
1 teaspoon dijon mustard
2 large garlic cloves, grated
1/2 teaspoon red pepper flakes
2 cups purple cabbage, thinly sliced
2 cups green cabbage, thinly sliced
1 avocado, diced
2 cups shredded carrots
1/2 cup cilantro, chopped
1/2 cup scallions, sliced
1/4 cup slivered almonds
1/4 cup hemp seeds
Instructions:
1. Whisk all of the liquid ingredients together with the garlic and red pepper flakes.
2. Place the cabbage, avocado, carrots, cilantro, scallions, almonds and hemp seeds in a large bowl.
3. Pour the dressing over the salad and toss to combine.
4. Divide among 4 salad bowls and enjoy.