Got Pre-Spring Fever? Try This Asian Fusion Chicken Cabbage Salad

We are half-way through February which means that we are soon heading into Cabbage season!  We truly believe in following God's schedule and eating what's in season.  As deliberate a God as He is, there must be a reason for it so we trust it...not to mention science is beginning to see the wisdom in it too...as if we needed to wait on that.  But anyhow, here's a great one to try during this break from the frigid temperatures because chili may seem a bit heavy when it's so mild.

Asian Fusion Chicken Cabbage Salad

¼ red cabbage shredded

½ Napa cabbage – sliced

½ cup fresh cilantro

1 cup snow peas or snap peas

½ cup scallions

½ red onion, chopped

1 carrot, thinly sliced

3 cups coarsely chopped cooked chicken

¼ tsp of jalapeño (optional)

Dressing

¼ cup shoyu or soy sauce

¼ cup water

¼ cup fresh lemon juice

2 tbs maple syrup

2 tbs rice vinegar

2 tbs sesame seeds

1 tbs sesame oil

¼ cup olive oil

1.     Combine all vegetable ingredients

2.     Prepare dressing: whisk all ingredients together

3.     In a separate bowl toss chicken in 1/3 cup of dressing

4.     Pour remaining dressing over cabbage mixture and toss to coat.

5.     Add chicken mixture and toss.