Compliments of The Olive Scene located in the Chagrin Falls Village
1 1/2 T Lemongrass Mint Balsamic Vinegar- (The Olive Scene)
1 1/2 T Persian Lime Infused Olive Oil (The Olive Scene)
1 T Creamy Peanut Butter
1 T Water
Salt and Pepper to taste
2 Salads to Choose From:
2 Cups Kale (chopped small)
2 Cups Red or Napa Cabbage (shredded)
1/2 Cup Red Peppers (Chopped Small)
1/2 Cup Carrots (shredded or chopped small)
1 Mango (cut into small chunks)
1/4 Cilantro (Ripped or chopped)
8 Mint Leaved (Ripped or Chopped)
1 Tablespoon Green Onions (Chopped)
1/4 Cup Edamame
1/4 Peanuts (Roasted and slightly broken up)
1 Cup Shredded Chicken (Rotisserie Chicken for a timesaving hack)
Combine all ingredients, toss and serve.
1 head of napa cabbage, chopped
1/2 small red cabbage, chopped
2 green onions, sliced
1 large cucumber, peeled, sliced and quartered
2/3 cup shredded carrots
1 cup (or 1 bag of frozen) shelled edamame
1 can of chickpeas, drained
1 bunch or (2/3 c.) torn fresh cilantro
2/3 cup chopped peanuts
Chop all salad ingredients except for edamame, chickpeas and peanuts.
Mix together in a large bowl while adding chickpeas, peanuts and edamame.
Serve with tofu (baked at 425 for 15 min. coated in dressing) or chicken on top.