ASIAN CABBAGE SALAD

I could eat this salad all day long! Not only is it packed with vitamin rich veggies but the flavors give it a real punch. I love making this a whole meal with a side of guacamole and a couple chips!

1/4 c olive oil 

1/4 c fresh lime juice (from 2 limes)

1 tsp sesame oil 

2 tbs rice vinegar

Coarse salt and ground pepper

1 tbs amino acids, like Bragg Liquid Aminos or Coconut Aminos

1 tbs fresh ground ginger

1⁄2 medium head of green or napa cabbage, shave into thin slices 

1/4 head of red cabbage, shave into thin slices

1⁄2 teaspoon kosher salt, plus more

1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups) 

1 large head romaine lettuce, torn into bite-size pieces (I have also used a bunch of kale, de-stemmed, cut into bite size pieces, and massaged with a dollop of olive oil)

2 cups fresh cilantro leaves and soft stems 

1 red bell pepper (ribs and seeds removed), thinly sliced

2 carrots, grated or shredded 

4 celery stalks, thinly sliced on a diagonal

2 scallions, thinly sliced

1 serrano chili, thinly sliced

2 tsp white sesame seeds

2 tsp black sesame seeds 

1/2 cup cashews, roasted and crushed

Toss cabbage and 1⁄2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.

Make the dressing, mix thoroughly and set aside.

In a large bowl, combine chicken, romaine lettuce, cilantro, red pepper, carrots celery, scallions, serano, sesame seeds and cashews. Season with salt and pepper and mix a couple times. Add cabbage minus the water it has released. Add half of the dressing and mix. Continue adding more dressing to taste.