Ingredients
Scale
For the salad:
- 1 lb. brussel sprouts, trimmed
- 1 small sweet onion, cut into chunks
- 4 green onions, ends removed and cut into chunks
- 2 carrots, peeled & cut into chunks
- 7 mini sweet peppers (or 1 – 2 bell peppers), seeded and roughly chopped
- 1/4 of a head of cabbage, cut into chunks
- 2– 4 cloves garlic, peeled & chopped
- 1 teaspoon avocado oil
- Several drops of sesame oil
- 2 cups chopped cooked chicken
For the dressing:
- About 4 Tablespoons freshly squeezed orange juice (about one orange)
- 2 Tablespoons freshly grated ginger root
- 2 Tablespoons rice vinegar
- 2 Tablespoons honey
- 4 Tablespoons soy sauce or tamari (for gluten free)
- 2 teaspoons sesame oil
- 2 teaspoons orange zest
- 1 – 2 teaspoons sweet hot Chinese mustard
- 1 clove garlic, peeled & chopped or a pinch of garlic powder
- A bit of Sriracha, to taste
For the top:
- 1/4 – 1/2 cup fresh cilantro leaves (to taste)
- 1/2 cup sliced almonds, toasted
- 1 – 2 oranges, peeled, segmented and sliced.
- Black (or white) sesame seeds (optional)
Instructions
- Put the brussel sprouts in a food processor and pulse several times to shred. Remove the sprouts and add the onions, carrots, peppers and cabbage. Pulse to chop. If you can’t fit it all in your processor at once, do it in batches.
- Heat a large saute pan over medium heat, add the oils and then the chopped veggies. Saute for several minutes or until the veggies are crisp tender. Remove from heat and stir in the chicken.
- Meanwhile, whisk together the dressing ingredients. If dining later, store the salad and dressing separately in a sealed container in the fridge.
- Shortly before serving time, toss together the salad with the dressing, orange segments and the fresh cilantro. Top with almonds and sesame seeds. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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