Description
An Asian-inspired salad with the best healthy Asian vinaigrette. Gluten free, dairy free, and soy free!
Ingredients
Scale
For the dressing (for 2 servings):
- 2 tbsp olive oil
- 1 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 clove of garlic, minced
- 1 tsp honey
- 1/2 of a green onion, diced
- 1/2 tsp sesame seeds
- 1/8 tsp ground ginger
- Pinch of red pepper flakes, more for extra spice
- Salt and pepper, to taste
For the salad:
- 1 cup rice, white or brown
- 2 cups mixed greens
- 1/4 cup roasted cashews
- 1–2 carrots, julienne sliced
- 1–2 baby cucumbers, julienne sliced
- Leftover shredded chicken
Instructions
- If you don’t have leftover rice and/or chicken, cook that first.
- Whisk all ingredients for the dressing together (or shake up in a jar). Set aside to let flavors come together while preparing the salad.
- Layer the salad with rice, mixed greens, carrot and cucumber, chicken, and roasted cashews. Pour dressing over the top. Serve and enjoy!