A healthy makeover of a chinese chicken salad, this fresh preparation offers substantial amounts of protein of the plant-based variety. The Nama Shoyu and mung beans helps establish a Chinese tone within the dish, and the addition of goldenberries adds a sweet/tart juxtaposition that literally explodes with flavor against the crisp greens.
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1 1/2 Tbsp. Navitas Naturals Yacon Syrup |
| 2 ½ Tbsp Nama Shoyu, or soy sauce | |
| 1 ½ Tbsp apple cider vinegar | |
| 1 Tbsp + 1 tsp fresh ginger, minced | |
| 1 whole red jalapeño pepper, minced (with or without seeds) | |
| ¼ cup hemp oil or olive oil | |
| ¼ cup sesame seeds | |
| 2 Tbsp fresh squeezed orange juice |
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1/2 cup Navitas Naturals Goldenberries |
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1/2 cup Navitas Naturals Cashews (optional) |
| 4 cups Chinese cabbage, shredded | |
| ¾ cup sliced or chopped almonds | |
| 6 cups romaine lettuce shredded | |
| ¼ cup scallions, white and green parts | |
| 1 cup snow peas | |
| 2 cups mung bean sprouts |
To make the dressing, combine all the dressing ingredients in a blender, blending until as creamy as possible. Set aside.
In a large bowl, chop and combine all salad ingredients, except for cashews. Toss with dressing just before serving. Top with cashews, if desired. Serves 4.
Submitted by: Julie Morris – www.JulieMorris.net
