Citrus asian salad
Easy crunchy rainbow salad. Made with kale, red cabbage, carrots, edamame, broccoli, cilantro, oranges, vegan chicken and lettuce. Topped with a citrus sesame ginger dressing. Healthy, every day, easy salad recipe. Great to have for a healthy lunch
This recipe is
- healthy
- vegan & vegetarian
- gluten free
- only uses one bowl
- great to make a big batch and meal prep for the week
- full of vitamins and minerals
- a great way to get in your daily vegetables
Ingredients & substitutions
The fun with this salad is that it’s really adjustable. Don’t have an ingredient on hand, use whatever you’d like. The goal is to mix many different colored vegetables into a bowl, with some lettuce and herbs like cilantro or mint.
- Romaine lettuce – Rinse and chop. This is a more nutritious base than iceberg lettuce.
- Kale – Chop up into small pieces. Then massage to break down the fibrous cell walls.
- Red Cabbage – Gives the salad a nice crunch and is full of antioxidants. (1)
- Cilantro – If you don’t like cilantro, feel free to use another fresh herb that you like.
- Chopped broccoli – I cut sideways, starting at the crown and then I cut a little bit of the stalk as well. This makes it easier to chew.
- Edamame – Great source of protein.
- Clementines – Gives a nice sweet and juicy element to the salad.
- Shredded carrots
- Plant based chicken – Heat it up on the stove, so it’s nice and crispy. I love using the breaded plant based chicken. If you don’t want to use plant based chicken, just add some chickpeas or black beans.
- Citrus sesame ginger dressing – this is really easy to make at home. You just need soy sauce, sesame oil, olive oil, rice vinegar, orange juice, maple syrup and minced ginger and garlic.
Helpful tips
To keep this fresh all week, don’t mix it with the salad dressing. Keep the salad separate.
Massage the kale for five minutes before adding to the salad. This breaks down the fibrous cells and makes it easier to digest.
Specialty tools
If you make a lot of salads, it’s really helpful to get a salad spinner. Then your lettuce won’t be soggy and wet if you store it.
These are great if you want to make a big batch of this salad to have for a couple of days.
Storing tips
If you keep the salad dressing separate, this will last about 3-4 days in the fridge in an airtight container.
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- Vegan tofu vegetable dumplings
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- Vegan egg salad sandwich
Crunchy rainbow salad
Ingredients
- 1-2 heads romaine lettuce (chopped)
- 3 cups kale (chopped)
- 1 cup red cabbage (chopped)
- 1 cup chopped broccoli
- ½ cup shredded carrots
- ⅓ cup cilantro
- 1 cup shelled edamame
- 2 vegan chicken patties
- 1 orange (chopped)
Citrus sesame ginger dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh garlic
Instructions
- Clean and chop up all of the vegetables. Chop up the kale, then massage it for about 2 minutes. This helps to make it more digestible. And all veggies to a large mixing bowl and mix.
- Heat up the vegan chicken on the stove, then chop it up and add it to the salad.
- Mix together all the ingredients for the dressing and stir well.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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