Kohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing salad. Baked tofu or shrimp can be used instead of the chicken.
Ingredients
- ¼ cup rice vinegar
- 3 tablespoons 50%-less-sodium tamari
- 1 tablespoon chile-garlic sauce
- 1 tablespoon grated orange zest
- ½ cup finely chopped fresh cilantro, divided
- 2 tablespoons grapeseed or canola oil
- 2 tablespoons toasted sesame oil
- 1 large kohlrabi (about 1 pound), peeled and cut into matchsticks
- 3 cups shredded napa cabbage
- 3 cups shredded cooked chicken
- 1 cup grated carrots
- 1 cup thinly sliced snow peas
- ¼ cup sliced almonds, toasted
- 1 tablespoon sesame seeds, toasted
Directions
- Step 1
Whisk vinegar, tamari, chile-garlic sauce, orange zest and ¼ cup cilantro in a large bowl. Slowly whisk in grapeseed (or canola) oil and sesame oil. Stir in kohlrabi, cabbage, chicken, carrots and snow peas. Serve topped with almonds, sesame seeds and the remaining 1/4 cup cilantro.
Nutrition Facts
Serving Size: 2 1/4 cups Per Serving: 432 calories; protein 39g; carbohydrates 20g; dietary fiber 7g; sugars 9g; fat 22g; saturated fat 3g; mono fat 7g; poly fat 9g; cholesterol 89mg; vitamin a iu 5669IU; vitamin b3 niacin 15mg; vitamin c 94mg; vitamin d iu 5IU; vitamin e iu 7IU; folate 30mg; vitamin k 10mg; sodium 744mg; calcium 133mg; chromium 1mcg; iron 4mg; magnesium 69mg; phosphorus 325mg; potassium 767mg; zinc 1mg; omega 6 fatty acid 6g; niacin equivalents 22mg; selenium 30mcg.
