If you're looking for a salad that doesn't get soggy in the fridge... let me introduce you to this delicious chopped salad. For this reason, I love using this base for meal prep because it lasts the entire week. With all of the cruciferous veggies, this recipe is also jam packed with nutrients! Use any protein you would like, such as shrimp, salmon, tofu, etc.
Let's look at some of the nutrient profile of the veggies:
Cabbage - a cruciferous vegetable that's rich in essential nutrients like vitamin C, vitamin K, and fiber, which can benefit our immune system, bone health, and digestive regularity
Carrots - as you may know, carrots are orange because of the carotenoid beta-carotene, which is a precursor to vitamin A and an important antioxidant. This can help with vision, skin health, and immune function (among other things).
Radish - provide a nice crunchy, peppery flavor, making flavors much deeper in a lot of dishes. Aside from being rich in antioxidants and minerals, radishes are a great source of natural nitrates, which help improve blood flow!
Cucumber - a very hydrating veggie due to its high water content, which is helpful in regulating digestion, keeping you full, for healthy skin, and are beneficial for your blood sugar.
Edamame - no, this is not a vegetable, but it is very nutrient dense! Edamame is a great source of plant-protein (17-18 grams) and fiber (8g) in one cup shelled.
Prep Time: 15 min
Cook Time: 0-15 min (depending on the protein you use)
Servings: 6
Ingredients:
Salad Base
2 cups shredded green cabbage
2 cups shredded purple cabbage
1/2 large cucumber, diced
1 cup shredded carrots
2 cups edamame, cooked and shelled
4 small radishes, chopped
Peanut Soy Dressing
1/4 cup soy sauce (or tamari for a gluten-free option)
1/4 cup peanut butter (or cashew / sunflower butter)
1 Tbsp rice vinegar
1 Tbsp minced ginger
2 Tbsp honey
1 Tbsp sesame oil
1 tsp garlic powder
1/4 cup (ish) water
Optional: Chicken
Spices: garlic powder, salt, pepper
2 Tbsp avocado oil
1.5 lb. chicken breasts (boneless, skinless)
Steps:
Mix all ingredients from the salad base in a large bowl.
Mix all peanut soy dressing ingredients in a mason jar or other air-tight container and shake until well combined.
Optional - butterfly your chicken breasts and coat well with seasonings. Heat avocado oil on high heat and sear chicken in an oven safe pan for 3-4 minutes each side. Place in the oven for about 7-8 minutes until cooked all the way through and internal temperature is 165ºF.
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