Serve this simple salad with Baked Chicken Breasts or Roasted Salmon for a quick lunch or dinner. We also like to serve this salad with the Chicken Fried Cauliflower “Rice”.
Ingredients
Salad
1 heads
napa cabbage
thinly sliced
2 large
carrots
grated
5
green onions
sliced into thin rounds
½ cups
pumpkin seeds
toasted
Dressing
⅓ cups
extra virgin olive oil
3 tablespoons
coconut vinegar
2 inches
fresh ginger
2 cloves
garlic
peeled
(optional)
½ teaspoons
sea salt
½ cups
cilantro
Optional Additions
1 medium
cucumbers
thinly sliced
