This salad is easy to prep and very flavorful. Add whatever protein you desire or keep it simple. Serves 2.

INGREDIENTS:

Garlic Ginger Vinaigrette:
2 Tbsp raw honey
1 garlic clove, minced
1 Tbsp ginger, grated
½ tsp toasted sesame oil
1 Tbsp coconut aminos
2 Tbsp rice vinegar
3 Tbsp olive oil
JF Spicy Salt, to taste
 
Crunchy Veggie Salad:
3 cups napa cabbage, sliced thin on the mandolin
1 cup purple cabbage, sliced thin on the mandolin
¼ cup cilantro, chopped
½ cup carrots, shredded
¼ cup mint, chopped
½ cup green onion, sliced on the diagonal
½ cup bean sprouts
½ cup sugar snap peas, sliced on the diagonal

PROCESS:

Garlic Ginger Vinaigrette
In a small bowl, combine the raw honey, garlic, ginger, toasted sesame oil, coconut aminos, rice vinegar, olive oil, and JF Spicy Salt. Whisk together to combine.
 
Crunchy Veggie Salad
In a large salad bowl, combine the Napa cabbage, purple cabbage, and cilantro. Top this with the carrots, mint, green onion, bean sprouts, and sugar snap peas. Toss well to combine all the ingredients. Dress the salad and toss again. Top this with chicken breast, grilled shrimp, or grilled fish of your choice.
 
Recipe adapted from Eat Yourself Skinny.