Happy Wednesday!!! Happy Last-Day-of-January!!!
The end of January should always be celebrated, IMO. Especially since we had five Mondays this year. Ick. What better way to temporarily dispel the winter blues than by distracting yourself with a lovely, colourful salad?
Every so often, I get inspired to make the healthiest salad imaginable for my lunch. I can’t say this is a super frequent occurrence, because as much as I love salads, I hate making them. Whenever I prepare a side salad with my dinner, it’s always an afterthought, a less-fun course to prepare than my main dish. And don’t get me started on making dressings. Even though whisking together oil and vinegar really isn’t a difficult task, I find it so tedious. The point is, I don’t often find salad-making fun (which is ironic, considering I started this blog with five salad recipes) — so when I do, you know it’s gotta be good.
This salad’s got the full rainbow!
From bright purple cabbage to orange carrots, sweet red peppers to green zucchini – it’s definitely (as clichéd as this sounds) a feast for the eyes. With all these different elements and textures, you need a dressing that will hold up and amplify the salad without totally masking the veggies’ flavours. Enter this “Asian”-style dressing — AKA, a soy sauce-based dressing with garlic and ginger whisked in, plus some honey to balance out the flavours and lend a bit of sweetness to it.
Since it’s wintertime, fresh produce isn’t as readily available, which makes it challenging to get the kind of summer freshness that could trick you into thinking the warmer months are right around the corner. But the veggies in this salad are year-round grocery store staples, so they won’t break the bank. Zhoosh it up with a bright and flavourful dressing, packed with bold Asian flavours, and you’re almost there! I also like to throw in rice noodles and cooked shredded chicken to bulk up the salad and really make it a meal. (Come on, guys, it’s got zoodles AND rice noodles! It’s a party for your fork.)
Bonus: For even more flavour, I like to top this salad with a sprinkle of my Chinese Ginger Scallion sauce. Get the recipe here!
A Hint From Faith: This salad keeps for up to 3 days (4 if you don’t mind slightly soggier vegetables) in the fridge – so it’s ideal for a make-ahead lunch!
- 1 zucchini, spiralized
- ½ purple cabbage, shredded
- 1 red bell pepper, julienne
- 2 green onions, finely chopped
- 1 English cucumber, halved and sliced
- 1 carrot, shredded
- 2 cooked chicken breasts, shredded
- 100 g rice noodles, cooked
- Sesame seeds, for garnish
- 2 tsp. low-sodium soy sauce
- 2 tsp. rice wine vinegar
- 1 clove garlic, minced
- 1 tbsp. ginger, minced
- 1 tsp. honey
- 2 tbsp vegetable oil
- In a large bowl, combine all the vegetables, the shredded chicken breast, and the cooked rice noodles.
- In a small bowl, whisk together soy sauce, rice wine vinegar, garlic, ginger, honey, and vegetable oil.
- Pour the dressing over the salad and toss gently until everything is coated.
- Top with a little Chinese Ginger Scallion Sauce and serve!