Asian Chicken Salad

Ingredients

• Ginger root

  Raw

  1 tbsp or 6g

• Cabbage

  Raw

  3 cup, chopped or 267g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Canned chicken

  No broth

  2 cup or 410g

Directions

1. Grate and peel the ginger. Chop the cabbage into 1-inch pieces. Slice the peas diagonally into 1-inch pieces. Seed and cut the cucumber lengthwise into quarters, then into 1/2-inch pieces. Finely chop the scallions and cilantro.
2. Whisk together the ginger, vegetable oil, sesame oil, rice wine vinegar, soy sauce, Dijon mustard, and red pepper flakes to make the vinaigrette.
3. In a large bowl, toss the cabbage, peas, cucumber, scallions, cilantro, and canned chicken with the vinaigrette until well combined.