Chinese Chopped Salad

A healthy makeover of a chinese chicken salad, this fresh preparation offers substantial amounts of protein of the plant-based variety. The Nama Shoyu and mung beans helps establish a Chinese tone within the dish, and the addition of goldenberries adds a sweet/tart juxtaposition that literally explodes with flavor against the crisp greens.


(For the dressing):

1½ Tbsp yacon syrup, or agave nectar

2½ Tbsp Nama Shoyu, or soy sauce

1½ Tbsp apple cider vinegar

1 Tbsp + 1 tsp fresh ginger, grated

1 whole red jalapeño pepper, minced (with or without seeds)

¼ cup hemp oil or olive oil

¼ cup sesame seeds

2 Tbsp fresh squeezed orange juice

(For the salad):

4 cups chinese cabbage, shredded

6 cups romaine lettuce shredded

¼ cup scallions, white and green parts

1 cup snow peas

2 cups mung bean sprouts

¾ cup sliced or chopped almonds

1/2 cup goldenberries (substitute mandarin oranges if goldenberries are unavailable)


To make the dressing, combine all the dressing ingredients in a blender, blending until as creamy as possible. Set aside.

In a large bowl, chop and combine all salad ingredients. Toss with dressing just before serving.

Serves 4.

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