Purple Cabbage Salad with Chicken & Peanut Dressing

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Hi Everyone!!

I have a very yummy salad recipe for you today. I love salad and I eat it everyday because it's super easy to make. You don't need much time to prepare. Most of time, I already cleaned and chopped my green(or red,orange,yellow).I also usually grill 3-4 chicken breasts.So when lunch time comes, all I have to do is piling the food on my plate and eat!!How easy is that;) You have no excuses not to eat healthy :)

This recipe is adapted from this fantastic cook book From Asparagus to Zuchini. A Guide to Cooking Farm-Fresh Seasonal Produce. The original recipe used tahini(sesame paste) in a dressing.I didn't have on hand so I changed it up little bit. If you like peanut dipping sauce or asian flavors, you will love this salad. I have made this  3 days in a row since last week. And I'm making it again this week.

Starting by making salad dressing :
2 tbsp. All Natural Peanut Butter or Almond Butter( Ingredients should contain peanuts or almonds ONLY!! No palm oil or hydrogenated oil.period.)
2 tbsp. Olive oil
1 1/2 tbsp. rice wine vinegar
1 1/2 tbsp. freshly squeezed lime juice ( original recipe called for 3 tbsp. vinegar but I found it's too vinegary for me)
1- 2 tbsp. orange juice
2 tbsp. Raw honey (or more to taste)
1 tbsp. Soy sauce
1 tbsp. Sesame oil
2 tsp. minced garlic
Pinch of chilli pepper flakes.

- Combine all ingredients in a mixing bowl. Then taste to see if you want to add more soy sauce , honey or orange juice. I like mine tangy,sweet,nutty and salty. Let the dressing sit so flavors can blend while you prepare the salad.

For salad :
Purple cabbage, thinly sliced about 2 cups
Organic romain lettuce or napa cabbage, thinly sliced 1 cup
1 organic carrot,grated
Fresh herbs. I used 1 green onion and 1/4 cup chopped cilantro.
 Chicken breasts,cooked and chopped to bite sizes. Mine was 5 oz. grilled chicken breast
 5 roasted almond ( preferably dry roasted, unsalted), chopped
**This is 1 serving for me**

- Put cabbage,romain,carrot and herbs in a big salad bowl. Then top with chicken and chopped almonds. Toss the salad with desired amount of dressing. I used about 3 tbsp. Keep the rest of the dressing in a jar or air-tight container.Keep refrigerated.

The salad looks so pretty and vibrant, doesn't it?? It was delicious with a whole lot of crunch :)  I hope you enjoy this salad as much as I did.

Best,

Ann

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