Asian Salad Recipe

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It’s February! And we are still going strong on our healthy eating kick. Bathing suit season is a month away! Hubs and I are making healthier choices by cutting carbs, sweets, and eating out. We’re eating more of a variety of meals instead of sticking to the same meals week after week. Eating more fruits, vegetables, lean protein and drinking more water. 

I have been consistent about meal planning on Sundays for dinners and lunches for the week. I just started meal planning my lunches this year and I’ve noticed that it helps keep me on track. It also prevents me from skipping lunch and making better food choices at lunch instead of just eating an apple or a bag of crackers.  

Cooking on Sundays has become a weekly ritual for us. It helps with the days we are slammed with activities and don’t have a ton of time to cook. I try to cook two dinners each week with extras for leftovers that we can have for lunches. I also make sure we have a few side dishes, such as roasted vegetables or salads.

I loving having my Asian Salad because I can make it ahead of time. It also makes enough to eat for a few meals. What I love about this salad is the Napa Cabbage still keeping its crunch for a few days. I swapped out the sugar in the Asian Vinaigrette for Truvia® Spoonable. It’s a zero-calorie, stevia-based sweetener that is super versatile to use and it tastes great.

What You Need:

• 1 head of napa cabbage
• 1 1/2 cups matchstick chopped carrots
• ¼ cup of sliced almonds
• 2 tbsp of sesame seeds
• 1 bunches of scallions
• 1 bunch of cilantro
• 1/ 2 cup white wine vinegar
• 1 tbsp of Truvia® Spoonable
• 1/2 cups extra virgin olive oil
• 2 tbsp of low sodium soy sauce

How To:

Chop napa cabbage, scallions, and cilantro.

In a small saucepan over low heat, mix vinegar, Truvia® Spoonable, extra virgin olive oil, and soy sauce. Let it boil for one minute.

In a large bowl, place chopped napa cabbage, carrots, scallions, and cilantro.

Add in sliced almonds and sesame seeds into the large bowl.

Once vinaigrette cools, pour over the Asian Salad.

Toss the Asian Salad and serve.

Asian Salad will keep in the refrigerator for a few days.

Optional add-ins: Protein, chopped tomatoes, cucumbers, avocado, etc.

Enjoy!