The star of this week's salad is the combination of toppings which have different textures and flavors and a whole lot of crunch. Toppings include:
- shredded rotisserie chicken
- sliced radishes
- snow peas
- green onions
- red and green peppers
The base of the salad is a mixture of shredded carrots and red and green cabbage. I tried to buy pre-shredded cabbage but the bagged stuff looked so unappetizing so I opted to chop my own, which obviously added to the time spent chopping and slicing and dicing but I think it was worth the effort as I'll enjoy the salads way more.
|Soooo much chopping!|
- 2 1/2 T. rice wine vinegar
- 2 T. orange juice
- 1 T. lime juice
- 1 T. tamari (or soy sauce if you can have gluten)
- 2 t. honey
- 1 t. freshly grated ginger
- 1/2 t. sesame oil
- 1 clove garlic, minced
I had all but one ingredient on hand (lime juice) so it was easy/inexpensive to throw this dressing together. I ended up doubling the recipe as I'll need enough for 5 salads and the recipe only yields about 2 servings.
|One big salad ready to go for the week!|
This was a pretty labor-intensive salad as it requires a lot of chopping but luckily that's something I enjoy and find soothing, and it gave me an opportunity to get caught up on some podcasts in my queue. Plus I'd rather put in a couple of solid hours in the kitchen on the weekend versus doing meal prep during the week.
How do you handle meal prep? Do you tend to consolidate your meal prep into a block of time over the week or do you do meal prep every evening?