This Asian Citrus Salad brightens up the day with the array of colours! Purple cabbage, red bell peppers, carrot ribbons, green onions, orange slices, and fresh cilantro. An array of vivid veggies, fruit, and herbs to create this feel good Asian Citrus Salad.

Recipes you may enjoy:

Crunchy Asian Salad
Asian Beef Stir-Fry
Chicken Cauliflower Rice Stir-Fry
Thai Chicken

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Asian Citrus Salad

Jayde

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Ingredients

Salad

2 cups jasmine rice cooked
2 cups romaine chopped
1 red bell pepper thinly sliced
1 carrot shredded
1/4 cup purple cabbage thinly sliced
1/4 cup slivered almonds toasted
1 orange peels, de-seeded, and diced
1 large chicken breast cooked and diced
1/4 cup cilantro chopped
2 tbs. green onions chopped
avocado oil for frying

Dressing

1 tbs. raw honey
1/2 cup coconut aminos
1 1/2 tsp. fresh ginger
2 garlic cloves
1/4 cup olive oil
1 scoop Nutridom Canada's Marine Collagen
3 droppers Nutridom Canada's Liquid Ginseng

Instructions

Salad

In a large bowl or plate, lay the chopped romaine down.
In a saucepan, on medium heat, place the red pepper, cabbage, carrot and avocado oil and cook for 10 minutes to soften.
In a large bowl, combine the cooked rice, red pepper, cabbage, carrot, toasted almonds, orange slices, cooked chicken breast, and cilantro.

Dressing

Place all ingredients into a high-speed blender until smooth.
Pour the dressing onto the rice and mix well to combine.
Pour the rice mixture over the romaine lettuce. Top with green onions and cilantro.

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