This crunchy Asian-inspired salad combines a colorful palette of seasonal vegetables. Protein packed, fiber filled and nutrient dense, this is a dinner salad that you’ll look forward to eating – and looking at! It is a complete and well-rounded vegan meal all on its own, or can be made even hardier by adding 3 ounces of fork-shredded chicken or salmon left over from last night’s dinner. It supports pure weight loss and good health, while also invigorating your immune system in the height of flu season.
This is the perfect meal to brighten dark and dreary winter days.
For the Salad:
- 6 cups Bok Choy, leaves torn into 1 inch pieces and stems thinly chopped
- 2 cups purple cabbage, shredded
- 2 cups carrots, shredded
- 2 cups broccoli stems, shredded**
- 1 red bell pepper, thinly sliced into bite sized pieces
- 1 cup bean sprouts
- 2 shallots, thinly sliced
- ½ cup chopped fresh cilantro
- 1 cup cooked and shelled edamame
- ½ cup shelled peanuts
For the Dressing:
- ¼ cup peanut oil
- 1 teaspoon sesame oil
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon natural peanut butter
- 1 tablespoon fresh ginger, minced
- 1 clove fresh garlic, minced
- 1 tablespoon sesame seeds
- ½ teaspoon ground kelp or regular salt (or to taste)
- ½ teaspoon Sriracha or chili sauce (optional)
Combine all salad dressing ingredients in a glass jar. Stir until the peanut butter has dissolved, close the lid, shake well and place in the refrigerator for 10 or more minutes, to set.
In a large bowl, combine all of the salad ingredients. Give the salad dressing jar a good shake, and then pour it over the salad, tossing it well. Wait 5 minutes for the vegetables to absorb the dressing, than serve.
**While most people discard the stems of broccoli, they actually pack even more nutrients than the tops. This salad is an excellent way to use up those broccoli stems, allowing you to save up the florets for a beautiful side dish to another meal.