One of my new favorites:

Asian cabbage chop salad

Ingredients:

• (I added rotisserie chicken for protein)
• 1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)
• 1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)
• 2 large carrots, shredded (about 1.5 cups / 180g)
• 4-5 scallions, thinly sliced (green and white parts)
• 1/2 cup (30g) fresh cilantro, chopped (optional)
• 1/4 cup (35g) toasted sliced almonds or cashews
• 2 tablespoons (20g) toasted sesame seeds
• Optional: 1/2 cup (30g) crunchy chow mein noodles

Sesame Vinaigrette:

• 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30ml) toasted sesame oil
• 1 tablespoon (15ml) light vegetable oil
• 2 tablespoons (30ml) tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced

Directions:

1. Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.

2. In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).

3. Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.

4. Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mein noodles (if using). Toss gently one last time.

5. Serve immediately to keep it crunchy.

Recipe Information:

Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes | Calories per Serving: Approx. 200 | Number of Servings: 6 (as a side)