Chinese Chop 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.
1½ Tbsp Navitas Naturals Yacon Syrup
½ Cup Navitas Naturals Goldenberries
½ Cup Navitas Naturals Cashew Whole Nuts (optional)
2½ Cup Nama Shoyu or Soy Sauce
1½ Tbsp Apple Cider Vinegar
¼ Cup Hemp Oil or Olive Oil
¼ Cup Sesame Seeds
¼ Cup Scallions (white and green parts)
¾ Cup Almonds (sliced or chopped)
1 Tbsp fresh ginger, minced (+ 1 tsp)
1 whole Red Jalapeno Peper (with or without seeds)
2 Tbsp fresh squeezed Orange Juice
4 Cup Chinese Cabbage (shredded)
6 shredded Cup Romaine Lettuce
1 Cup Snow Peas
2 Cup Mung Bean Sprouts
To make the dressing, combine the yacon syrup, nama shoyu (or soy sauce), vinegar, ginger, jalapeno, oil, sesame seeds and orange juice in a blender, blending until as creamy as possible. Set aside.
In a large bowl, chop and combine goldenberries, cabbage, almonds, lettuce, scallions, snow peas and bean sprouts. Toss with dressing just before serving. Top with cashews, if desired. Serves 4.