I'm calling this the "Thai Consuming Salad" because it took freaking forever to make!
1/2 head of Napa Cabbage, shredded
2 cups chopped, cooked chicken or seafood
2 bell peppers (red, yellow, or orange) cut into matchsticks
2 large carrots cut into matchsticks
1 cup halved cherry tomatoes
1 bunch green onions, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup fresh sliced shitaki mushrooms
1 cup roasted macadamia nuts, finely chopped
1 cup chopped cilantro leaves
In a large bowl toss the shredded cabbage in some of the dressing,. Arrange the cabbage on a large platter., Scatter the cooked chicken or seafood on top of the cabbage. Artistically arrange the prepared bell peppers, carrots, green onions, and tomatoes around the edge of the salad, and scatter the mung bean sprouts on top. Whisk the dressing and spoon some more evenly over top.
Garnish the salad with 1/2 cup of the chopped macadamias and the cilantro. Pass more dressing if desires.
3/4 cup seasoned rice wine vinegar
1 cup organic cold pressed sesame oil
1/4 cup soy sauce
Juice of one lime
2 tablespoons minced garlic
4 tablespoons microplaned ginger
1/2 teaspoon red pepper flakes
In a bowl whisk together all the dressing ingredients. This dressing keeps well in the refrigerator.
Thumbs up from my assistant!