Asian Chicken Salad

Ingredients

• Crushed red pepper flakes

  1 tsp or 0.3g

• Canned chicken

  No broth

  4 cup or 820g

• Cabbage

  Raw

  3 cup, chopped or 267g

• Ginger root

  Raw

  1 tbsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. Grate & peel ginger. Cut cabbage into 1-inch pieces. Cut peas diagonally into 1-inch pieces. Seed & cut cucumber quartered lengthwise and into 1/2-inch pieces. Chop scallions finely. Chop cilantro.
2. Whisk together all vinaigrette ingredients.
3. Toss salad ingredients with vinaigrette in a large bowl until combined well.

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