This easy and nutritious salad is best paired with the Garlic Ginger Salmon along with a side of mashed sweet potatoes or cooked quinoa. If you don’t have slivered almonds or have a tree nut allergy, use sunflower seeds instead.
Ingredients
Salad
5 cups
thinly sliced
napa cabbage
1 cups
thinly sliced
red cabbage
2
satsuma mandarins
peeled and sectioned
4
green onions
sliced into thin rounds
1 cups
mung bean sprouts
½ cups
slivered almonds
toasted
Dressing
¼ cups
extra virgin olive oil
2 tablespoons
toasted sesame oil
3 tablespoons
coconut vinegar
(or brown rice vinegar)
2 tablespoons
creamy peanut butter
(or cashew butter)
3 teaspoons
raw honey
½ teaspoons
Herbamare
