I love this salad! Love, Love, Love it! I stumbled across it on the 'pioneer woman cooks' blog...but I made a few changes to make it a bit healthier.
If you want to check out the original version head on over here: http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/
1/2 sliced Napa cabbage
1/2 package shredded cabbage (cole slaw mix)
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
1/2 english cucumber cut in strips
1 big handful baby spinach leaves, washed
LOTS of chopped cilantro—up to one bunch
Juice of 1 lime
4 tbsp olive oil
2 tsps sesame oil
8 tbsp low sodium soy sauce
1/4 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped ( use these if I have them...if not, I use a healthy squirt of sriracha hot sauce)
More chopped cilantro—LOTS...about 1/4 cup
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
**The above recipe has been modified from the original on the pioneer women's website. I leave out the noodles (hence the decreased amount of dressing)...I am doing this because I am doing weight watchers and this means less points.
I will also add cooked shrimp, crab flavoured pollack, and or pounded and grilled chicken to this for dinner. If I am doing the chicken...I pound a chicken breast flatt....and I make and extra bit dressing to marinade the chicken before grilling. Grill 4 mins per side, slice and serve over salad!
(Pic courtesy of pioneer woman cooks)