Description
I made my salad and then grilled a lovely piece of salmon to go on top but you could use grilled chicken, tofu or any protein you prefer. The result was nothing short of divine. Fresh but fall-like. Try it yourself and let me know how you are transitioning into fall.
Ingredients
4 cups shredded cabbage (from 1 small cabbage)
2 cups shredded romaine lettuce (from 1 head)
2 cups grated carrots (from about 3 carrots)
2 navel oranges, sectioned (you can click here to see how this is done)
1/4 cup sliced almonds
1/4 cup hemp seeds, or sesame seeds
DRESSING
3 tablespoons low sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup honey
1 clove garlic, minced
1 tablespoon fresh grated ginger
3 tablespoons toasted sesame oil
3 tablespoons extra virgin olive oil
Instructions
- Make the salad: shred the red cabbage, lettuce and grate the carrots. Place in a salad bowl and toss together.
- Make the dressing: in a bowl, mini food prep, or mason jar combine the soy sauce, vinegar, honey, garlic, ginger, sesame oil, and olive oil. Mix well. Drizzle 1/2 the dressing over the salad cabbage and let sit for 10. minutes to soften the vegetables.
- Add in the oranges, almonds, and hemp seeds, toss and add in more dressing to taste. Serve with salmon or other protein.
Notes
Use this salad dressing for other salads, whole grains and even as a marinade.
