The Salad ingredients:
1/2 head of Napa Cabbage, shredded
2 cups chopped, cooked chicken or seafood
2 bell peppers (red, yellow, or orange) cut into matchsticks
2 large carrots cut into matchsticks
1 bunch green onions, thinly sliced on the diagonal
1 cup mung bean sprouts
enoki or other fresh sliced mushrooms (optional)
1 cup roasted macadamia nuts, finely chopped
1 cup chopped cilantro leaves
In a large bowl toss the shredded cabbage in some of the dressing,. Arrange the cabbage on a large platter. Scatter the cooked chicken or seafood on top of the cabbage. Artistically arrange the prepared bell peppers, carrots, green onions, and tomatoes around the edge of the salad, and scatter the mung bean sprouts on top. Whisk the dressing and spoon some more evenly over top.
Garnish the salad with 1/2 cup of the chopped macadamias and the cilantro.
3/4 cup seasoned rice wine vinegar
1 cup organic cold pressed sesame oil
1/4 cup Nama Shoyu soy sauce of San-J wheat free tamari (if you want this dressing to be gluten free, make sure you choose the second option)
Juice of one lime
2 tablespoons minced garlic
4 tablespoons microplaned fresh or frozen ginger
1 teaspoon red pepper flakes
1 jalapeno pepper, seeded and finely diced
In a bowl whisk together all the dressing ingredients. This dressing keeps really well in the refrigerator.
Recipe from Pauli Halstead’s wonderful cookbook: Cuisine for Whole Health
Plus click here for a recent interview with Pauli on The Nourishing Gourmet!