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A great boost to the Shabbat table salad repertoire.
1 bag of romaine lettuce – ideally extra crisp
1 bag shredded green cabbage
1 red or green pepper, finely chopped
1 cup bean sprouts, pre-washed
1 cup snap peas sliced in fine julienne style
1 cup shredded carrots
2 green onions, thinly sliced
1 cup steamed, shelled edamame
1/2 cup cooked short-grain brown sushi rice
1/4 cup toasted sesame seeds
diced raw almonds (my fave- can be bought already chopped or slivered)
baked Tofu cubes
fresh cilantro, diced
shredded chicken cutlets
2 tablespoons soy sauce, liquid aminos, or tamari
1/2 cup Gefen Sesame Oil or avocado oil
3 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
3 tablespoons Gefen Honey
2 tablespoons Gefen Peanut Butter, WowButter, or sunflower butter
1 tablespoon fresh ginger grated (or 1 cube Gefen Frozen Ginger)
1 teaspoon sriracha (optional)
2 tablespoons hot water
Place dressing ingredients in blender or mason jar to shake.
Pour over salad just before serving.
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