Asian Summer Salad Topped Three Ways

Who doesn’t love a cool, crisp salad to beat the summer heat? We’ve got a recipe that is perfect for a weekend family BBQ or busy weeknight. The secret is in the dressing. Creamy, gingery and peanut buttery, it’s so good, you’ll want to eat it with a spoon! But that’s not even the best part—this easy salad can be topped three different ways for maximum flavor potential. You can even tuck it into a whole-wheat wrap for an on-the-go lunch!

Ingredients:

For the salad (makes about 8 cups):

• ½ head Napa cabbage, thinly shredded
• ¼ head red cabbage, thinly shredded
• 2 carrots, shredded
• 3 scallions, trimmed and thinly sliced
• Options:
  • 1 can sliced water chestnuts
  • 1 can mandarin oranges in water (drained and rinsed)

For the dressing (makes 1 cup):

• ¼ cup rice vinegar
• ¼ cup extra virgin olive oil
• 3 tablespoons honey (substitute agave to make vegan)
• 3 tablespoons natural smooth peanut butter
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger
• Optional for heat:
  • 1 tablespoon more/less Sriracha pepper sauce to taste

Add your protein of choice:

• 8 ounces chopped, seasoned chicken
• 8 ounces cooked shrimp
• 8 ounces cooked tempeh (vegan)

Optional garnishes:

• Chinese noodles
• Roasted, unsalted peanuts
• Fresh cilantro

Directions:

1. Mix salad ingredients in a bowl, set aside.
2. Add dressing ingredients to a separate bowl and whisk together until smooth.
3. Pour dressing onto mixed salad, top with desired protein and any garnishes.
4. Toss together and enjoy!

Nutrition Facts:

Salad without Protein (vegan):

Salad with Chicken (3 oz.):

Salad with Shrimp (3 oz.):

Salad with Tempeh (3 oz., vegan):

Add Dressing (1 tablespoon):