Rainbow Asian Salad

Name: Rainbow Asian Salad
Total time: 2100 s
Yield: 6-8 Portions
Cuisine: Indian
Ingredients: For the Salad Base:; 2 cups sliced Purple Cabbage; 1-2 Red Capsicum, Julienned; 2 Carrots, Spiralized on Finest setting; 3 Cucumber, Spiralized on Finest settings; 2 medium Onions, Spiralized on Finest setting; 1/2 cup chopped Cilantro; 3 Chicken Breasts; to taste Salt,; to taste Pepper,; 1/2 Cups Sliced Almond or Pecans, Roasted; Dressing:; 2 Tbsp Rice Wine Vinegar; 1 Tbsp Agave Syrup (Or Honey); 1 Tbsp Low-Sodium Soy Sauce; 1-2 Tbsp Sriracha; 1 Tbsp Sesame Oil

planestoplates @cook_9046234

Mumbai | Dubai

A Simple, Colorful and Super flavourful salad that is so easy to prepare and surely to impress everyone who eat it.

planestoplates @cook_9046234

Mumbai | Dubai

A Simple, Colorful and Super flavourful salad that is so easy to prepare and surely to impress everyone who eat it.

Saved

Ingredients

35min

6-8 Portions

For the Salad Base:
2 cupssliced Purple Cabbage
1-2Red Capsicum, Julienned
2Carrots, Spiralized on Finest setting
3Cucumber, Spiralized on Finest settings
2medium Onions, Spiralized on Finest setting
1/2 cupchopped Cilantro
3Chicken Breasts
to tasteSalt,
to tastePepper,
1/2 CupsSliced Almond or Pecans, Roasted
Dressing:
2 TbspRice Wine Vinegar
1 TbspAgave Syrup (Or Honey)
1 TbspLow-Sodium Soy Sauce
1-2 TbspSriracha
1 TbspSesame Oil

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Steps

35min

1

Assemble all the vegetables in a bowl.
2

Sprinkle some Salt and Pepper on the chicken and cook it in the oven at 200deg C for 15min or pan fry it until done, about 15-20min. Shred it or cut into slices as preferred and add to the bowl of veggies.
3

Mix all the ingredients for the dressing in a separate bowl. You can adjust the amount of each ingredient according to your taste and likeness. Add to the Veggie bowl.
4

Add the Sliced Almonds/Pecans in the end just before serving and garnish with some chopped Cilantro as desired.

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Cooksnaps

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planestoplates @cook_9046234

on August 14, 2017 04:22

Mumbai | Dubai

I'm Sarah and the creator of my blog Planes to Plates. I work in Aviation by day, a food lover all the time and a traveler whenever I can be one. Join us on this journey and do stick around as we only plan on getting better!Visit us at www.planestoplates.com!