Asian Slaw Salad Recipe
Asian slaw, macadamia nuts, avocado, cilantro, wonton, soy vinaigrette, sriracha aioli, choice of protein. Can be made gluten-free without the wonton strips (there is also soy sauce in the dressing, which may trigger a reaction if you're highly sensitive)
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Ingredients
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Salad Base
Dressing
Protein (optional)
Method
Prepare the Salad Base
- 1
Chop and Mix Vegetables
Finely chop the green cabbage, red cabbage, and carrots. Slice the green onions and chop the cilantro. In a large mixing bowl, combine all chopped vegetables.
- 2
Prepare Avocado
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into cubes and add to the mixing bowl with the other vegetables.
- 3
Add Nuts and Wonton
Chop macadamia nuts roughly and add them to the bowl. If using, add wonton strips for crunch.
Make the Dressing
- 4
Combine Dressing Ingredients
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, sriracha, and olive oil until well combined.
Assemble the Salad
- 5
Combine Salad and Dressing
Pour the dressing over the salad mixture and toss well to ensure all ingredients are coated evenly.
- 6
Add Protein (if using)
If desired, add grilled chicken or tofu to the salad and toss again gently.
Serve
- 7
Plate and Enjoy
Serve the salad in bowls or on plates. Enjoy immediately for the best texture, or refrigerate for up to an hour before serving.
