Kohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing salad. Baked tofu or shrimp can be used instead of the chicken.
Ingredients:
¼ cup rice vinegar
3 tablespoons 50%-less-sodium tamari
1 tablespoon chile-garlic sauce
1 tablespoon grated orange zest
½ cup finely chopped fresh cilantro, divided
2 tablespoons neutral oil, such as canola or avocado
2 tablespoons toasted sesame oil
1 large kohlrabi (about 1 pound), peeled and cut into matchsticks
3 cups shredded napa cabbage
3 cups shredded cooked chicken
1 cup grated carrots
1 cup thinly sliced snow peas
¼ cup sliced almonds, toasted
1 tablespoon sesame seeds, toasted
Directions:
Whisk vinegar, tamari, chile-garlic sauce, orange zest and ¼ cup cilantro in a large bowl. Slowly whisk in grapeseed (or canola) oil and sesame oil. Stir in kohlrabi, cabbage, chicken, carrots and snow peas. Serve topped with almonds, sesame seeds and the remaining 1/4 cup cilantro.
