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Preparation time
10 minutes
Total time:
10 minutes
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Ingredients
Dressing
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15 mL (1 tbsp.) olive oil
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15 mL (1 tbsp.) sesame butter (tahini)
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15 mL (1 tbsp.) reduced sodium soy sauce
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15 mL (1 tbsp.) rice vinegar
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15 mL (1 tbsp.) maple syrup
Salad
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80 mL (1/3 cup) thinly sliced red cabbage
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80 mL (1/3 cup) cooked brown rice
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45 mL (3 tbsp.) diced red bell peppers
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80 mL (1/3 cup) cubed mango
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80 mL (1/3 cup) cooked chicken
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125 mL (1/2 cup) baby spinach
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30 mL (2 tbsp.) coarsely chopped cashew nuts
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Directions
- At the bottom of a Mason jar or other 500-mL (2-cup) airtight container, whisk together oil and sesame butter using a fork to dissolve butter. Incorporate soy sauce, rice vinegar, and maple syrup.
- Add remaining ingredients in the following order without mixing: cabbage, rice, peppers, mango, chicken, and spinach. Press down gently, add cashew nuts, and close jar.
- To serve, transfer salad to a bowl and toss to combine.
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