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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a great lunch salad. Though excellent on it's own, I sometimes add leftover chicken meat or shrimp. FYI, always wait until just before serving to add dressing because the veggies can get soggy. Ingredients:
1/4th head small red cabbage, shredded |
1/2 head green cabbage, shredded |
1/2 large sweet red pepper, julienned |
2 to 3 med green onions, chopped, green parts included |
1 large or 2 med carrots, shredded |
1 c. fresh spinach leaves (or favorite lettuce), cut into ribbons |
2 t. toasted sesame seeds |
1 t. sugar |
1/2 tsp salt |
4 tsp. sesame oil |
1/3 c. rice wine vinegar |
1/4 c. vegetable or canola oil |
1+ c. cooked chicken meat or cook & chilled shrimp (optional) |
Directions:
1. Combine all veggies in large bowl. Add chicken or shrimp to taste if desired.
2. In seperate bowl mix together remaining ingredients and whisk until well blended to make the dressing.
3. Add dressing to salad directly before serving & toss to coat.
4. Serve & enjoy!
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