Asian Rainbow Salad
- Napa Cabbage
- Red Cabbage
- Spinach
- Romaine lettuce
- Carrots
- Yellow & red bell pepper
- Cucumber
- Avocado
- Brown Rice
- Cilantro
- Toasted almonds
- Sesame seeds
- Grilled chicken, chopped (optional)
- Fried wontons (optional)
Dressing:
- 1 c. Canola oil
- ½ c. Braggs (or soy sauce)
- 1/4 c. Rice wine vinegar
- 1 ½ t. Ginger, freshly grated (or bottled)
- 2 T. Sesame oil
- 1 t. Tahini (optional)
- ¼ t. Pepper
- ¼ c. Agave, raw (or sugar- less healthy option)
Blend all ingredients in a blender for 30 seconds.Taste it and adjust according to how you like your dressings.Depending on how big you make your salad, this dressing should last for a week or two in your fridge, if you have leftovers.
Bon Appetit
