Miso Ginger Chicken Salad
2 c shredded napa cabbage
2 cups of shredded protein i.e. cooked chicken breast, shredded baked tofu/tempeh
4 whole scallions, thinly sliced
1 handful cilantro, roughly chopped
1 English cucumber thinly sliced
Miso Ginger Dressing:
2 tbs miso white miso paste
1 tbsp soy sauce
2 cloves garlic, chopped or grated
1 tbsp freshly grated ginger
1/4 c lime juice or rice vinegar
1 tsp toasted sesame oil
1/4 c olive oil
1 tbsp toasted sesame seeds
1. Mix ingredients for miso-ginger dressing into a blender or bowl and mix until blended.
2. Place shredded cabbage, chicken, thinly sliced scallions, cucumbers and roughly chopped cilantro into a large salad bowl.
3. Add dressing into the salad bowl and allow to sit for at least an hour. Lasts for at least 1 wk. refrigerated.
Super simple, incredibly delicious, great for camping, and many of the ingredients boost immunity!