"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Friday, March 14, 2014

Ginger Asian Salad

I've been trying to think of some salads that can be made ahead of time and can be eaten for multiple days. Most of the salads I make tend to not taste so great after they sit for a day. They are more of a do or die food if you know what I mean.

The main goal for me trying to find longer-lasting salads, was actually to make snacking on veggies easier. I tend to always grab my go-to snacks of fruit &/or nuts since they are convenient. Fruit and nuts are good but not for every snack and when trying to squeeze more veggies in my day, any convenient option is welcomed! Plus, let's be honest... I can only munch on baby carrots, celery sticks, & cucumber slices for so long. :)

There are tons of paleo-type asian salads & dressing recipes online but I ended up basically making my own from what sounded good and what I had on hand. We enjoyed this salad for lunch today with some grilled salmon and broiled asparagus. Yep... I was once again in food heaven!

Here is what I came up with. Hope you enjoy it!

Ginger Asian Salad

1/2 head cabbage, sliced thinly
4 mandarin oranges
1 tablespoon sesame seeds
Slivered almonds
Unsweetened coconut flakes

2 tablespoons unfiltered apple cider vinegar
1 tablespoon coconut aminos
1 teaspoon olive oil
1/2 teaspoon powdered ginger

Other Ideas for Salad & Dressing
Shredded carrots
Green onions
Lemon juice
Dijon Mustard

1. Slice cabbage into thin pieces & put into a medium sized bowl.
2. Peel & section oranges and add to cabbage with sesame seeds.
3. Blend dressing ingredients together until smooth and then mix well into the cabbage salad.
4. Sprinkle almonds & coconut flakes onto each individual serving & enjoy!

The week is almost over! Have you been making time each day to take care of yourself? I'd love to hear about what you've done!