Rainbow Crunch Salad

This salad provides Vitamin C, Vitamin A, Vitamin K, Folate, and Potassium which can support bone health, and immune function. Antioxidants and polyphenols help reduce inflammation, and the high dietary fiber supports digestive health. This salad is a perfect pairing for some smoked salmon or baked salmon!

Ingredients:

• ½ head Napa cabbage (thinly sliced),

• 1-2 cups mixed lettuce

• 1-2 cups shredded rainbow carrots

• 1 cup fresh pineapple

• 1 blood orange (peeled and segmented)

  Optional Crunch/Herb: Sliced almonds, toasted sesame seeds, chopped cilantro, or green onions.

Salad Dressing Ingredients

• 1/4 cup rice vinegar

• 2 tbsp soy sauce (or tamari)

• 1 tbsp toasted sesame oil (if no sesame oil, double olive oil)

• 1 tbsp olive oil

• 1 tbsp honey, maple syrup, agave (sugar substitutes also work!)

• 1 clove garlic (minced)

• Lemon juice, half lemon 

Directions:

1. Prepare Vegetables: Thinly slice the Napa cabbage and shred the carrots. Combine in a large bowl with lettuce.

2. Add Fruit: Gently mix in the pineapple chunks and blood orange segments.

3. Make Dressing: Whisk all dressing ingredients together in a small bowl.

4. Toss and Serve: Pour dressing over the salad just before serving and toss to coat.

5. Garnish with nuts or sesame seeds.

   
   

   Optional: Top each bowl with crunchy chow mein or ramen noodles crushed up and mixed in to add some crunchy texture throughout the salad.