Asian Cabbage Salad

Serve 4 for a main dish

Salad:

2 cups red and or green cabbage (cone #4)

3 broccoli spears and heads (Head cone #4) (Spears- cone 2)

2 cups carrots, shredded (cone #1)

½ cup green onion, sliced

½ cup cilantro leaves

½ cup cashews, toasted

1. In a large bowl, toss all of the ingredients together and mix thoroughly.

Dressing:

1/2 jalapeno, seeded, minced (optional)

1/4 cup grape seed oil

1/4 cup lime juice

1/8 cup tamari

2 tablespoons honey

1 teaspoon fish sauce

1 tablespoon ginger juice (cone #1)

1. In a small bowl, whisk all of the ingredients together until fully combined.

2. In a large bowl, toss the salad and vinaigrette together until the salad is just coated with the vinaigrette. Good for up to 3-4 days after dressing!

Chicken/tofu/steak - marinade

½ cup tamari

¼ cup honey

¼ cup green onion, sliced

1 T ginger juice or 1.5 tablespoons ginger, minced

1.5 tablespoons garlic, minced

1 tablespoons sesame oil

2 Teaspoons tablespoon sambal

6 each chicken breasts

Marinate for 3-4 hours. Or double recipe and freeze marinated protein. Grill, or sear chicken or tofu.