Chinese Napa Cabbage Salad (Gluten-Free)

Submitted by InnerHarmonyNutriti

"This recipe was inspired by California Pizza Kitchen’s Chinese Chicken Salad. I made it gluten-free and eliminated the chicken, but if you eat chicken, you can add a barbecued chicken on top and make it a main dish. When you chop an entire napa cabbage, it may seem like a lot, but once you add the dressing, it wilts down. I used both black and white sesame seeds, but if you have only one kind, you can just double the amount. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 8

ingredients

• 1 napa cabbage, sliced thin
• 3 cups carrots, peeled and julienned
• 1 1⁄2 cups green onions, chopped
• 1⁄2 cup cilantro, chopped (optional)
• 12 large basil leaves, julienned (optional)
• 4 tablespoons sunflower seeds (optional)
• 2 tablespoons white sesame seeds, toasted
• 2 tablespoons black sesame seeds
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 6 tablespoons rice vinegar
• 5 tablespoons tamari soy sauce
• 3 tablespoons Dijon mustard (or 1 Tbsp Chinese hot mustard)
• 2 tablespoons nut butter (I used almond butter)
• 2 tablespoons honey or 2 tablespoons other liquid sweetener
• 1 tablespoon hot chili paste
• 3 tablespoons sesame oil
• 1⁄2 cup extra virgin olive oil
• black pepper

directions

1. In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
2. In a small bowl, mix the remaining 11 ingredients from garlic to black pepper for the dressing.
3. Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
4. Infuse love and serve!