Prep 10 mins
Cook 0 mins
I was leafing through a low-carb magazine and came across this fantastic recipe. After making it with a few of my own adaptations, this is the final result.
For the salad
- 1 head cabbage
- 1 head iceberg lettuce
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1⁄4 cup scallion, chopped
- 1⁄4 cup cilantro, minced
- 1⁄2 cup bean sprouts, rinsed and trimmed
- 2 chicken breasts, grilled or poached,then shredded
For the dressing
- 1⁄2 cup olive oil
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon no-sugar-added peanut butter
- 1⁄4 cup sesame oil
- 1 tablespoon sugar
- 1⁄4 cup rice vinegar
- 1⁄4 cup soy sauce
- 1 tablespoon fresh ginger, minced (I used a Microplane Zester)
- 1 tablespoon fresh garlic, minced (I just smash mine with the broad edge of my chef's knife)
- salt and pepper, to taste
- Shred the cabbage and the lettuce.
- Combine with all the remaining salad ingredients in a large bowl.
- Combine all the ingredients for the salad dressing in the bowl of a food processor.
- Pulse until evenly blended.
- Toss the salad with the dressing.
This was very nice, the dressing was great! It made for a light and filling lunch, thanks for a great salad I'll most definitely make again.
This was just an excellent salad Mirj. The dressing is what makes it. I loved the combination of salad ingredients except I left out the cilantro for personal preference. The dressing was awesome. I didn't use the full 1/4 cup of sesame oil because I was afraid it would totally overpower the flavors. I used about 2 tsp and it worked out great for us with a hint of the oil. My DH raved about this one. thanks so much.