Asian-Style Winter Salad
2 cups romaine, torn or chopped
1 cup thinly sliced Napa cabbage
1 cup chopped red cabbage
4 green onions, sliced diagonally
4 tablespoons sliced almonds, toasted (or chopped dry roasted peanuts)
1 cup grated carrot
1 cup chopped fresh pineapple (or Cutie sections)
Optional: cooked shrimp or chicken, cooked brown basmati rice
Dressing
1 teaspoon Dijon mustard
1/4 cup unseasoned rice wine vinegar
2 tablespoon wheat-free low sodium tamari sauce (soy sauce)
1/4 cup toasted sesame oil
1 teaspoon Thai fish sauce
juice of 1/2 lime
pinch dried red pepper flakes
Whisk the vinegar, soy sauce, fish sauce and lime juice into the mustard.
Slowly drizzle in the oil.
Add the dried red pepper flakes, toss with the salad, and serve immediately.
Bon appétit!
