Asian Crunch Salad

Name: Asian Crunch Salad
Yield: 1 servings
Ingredients: ½ cup (125 mL) low-sodium vegetable broth; ⅓ cup (75 mL) rice vinegar; 2 tbsp (30 mL) reduced-sodium soy sauce; 1 tbsp (15 mL) sesame oil; 2 tsp (10 mL) honey; 2 garlic cloves, pressed; ¼ tsp (1 mL) ground ginger; ⅛ tsp (.5 mL) red pepper flakes; ½ seedless cucumber, cut in half crosswise; ½ large bulk carrot, peeled, top removed; ½ small red bell pepper, quartered; 1 cup (250 mL) thinly sliced red cabbage; ¼ cup (50 mL) freshly packed cilantro, chopped; ½ cup (125 mL) diced cooked chicken; 2 tbsp (30 mL) dry roasted peanuts

Spiralized carrots and cucumbers replace the noodles in this light and refreshing layered salad.

Ingredients

½ cup (125 mL) low-sodium vegetable broth
⅓ cup (75 mL) rice vinegar
2 tbsp (30 mL) reduced-sodium soy sauce
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) honey
2 garlic cloves, pressed
¼ tsp (1 mL) ground ginger
⅛ tsp (.5 mL) red pepper flakes

½ seedless cucumber, cut in half crosswise
½ large bulk carrot, peeled, top removed
½ small red bell pepper, quartered
1 cup (250 mL) thinly sliced red cabbage
¼ cup (50 mL) freshly packed cilantro, chopped
½ cup (125 mL) diced cooked chicken
2 tbsp (30 mL) dry roasted peanuts

Directions

Prepare vinaigrette by combining all ingredients in the Measure Mix & Pour^®.
Spiralize cucumber using the fettuccine blade on the Veggie Spiralizer. Occasionally snip the noodles with the Professional Shears. Blot the cucumber noodles with a paper towel to remove excess moisture.
Place 1 cup (250 mL) of the noodles in the bottom of a Mason Jar; reserve extra for another use.
Spiralize the carrot using the same blade; set aside.
Place bell pepper piece, skin-side down, on the base of the Quick Slice; slice. Layer slices on top of the cucumber noodles. Repeat with other bell pepper pieces. When layering, occasionally tap jar to settle layers and allow for more room for filling.
Place 1 cup (250 mL) of the carrot noodles on top of the bell pepper; reserve extra noodles for another use.
Layer with cabbage, chopped cilantro, and chicken, tapping down as needed. Add 2 tbsp (30 mL) vinaigrette to the container lid. Reserve remaining dressing for another use.
When you're ready to eat, top with peanuts. Add dressing, shake, and enjoy!

Yield:

1 servings

Nutrients per serving:

Calories 330, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 75 mg, Sodium 480 mg, Carbohydrate 23 g, Fiber 7 g, Sugars 12 g, Protein 32 g

Cook's Tips:

Cooked chicken should be eaten within 3–4 days. If you're storing a salad in the jar for a couple of days, add your chicken the day you plan to eat it.

Because peanuts will absorb excess moisture and lose their crunch, it is best to add right before you eat.