Easy Chinese Salad
The Finished Product
When I think of summer foods, the first things that come to mind are fruit, salad, and grilled meat. So I decided to develop a recipe that incorporates all of those. I absolutely adore fruit in my salads, especially mandarin oranges. They're delicious and add a hint of sweetness to the crisp, cool veggies and perfectly grilled meat.
Food is always more exciting to me when it's visually appealing. I love the bright, fresh colors and flavors in this salad. While it may not be true Chinese cuisine, the flavor profile is definitely Asian inspired.
What Do You Think?
- 2 bags coleslaw mix
- 1 cup almonds, toasted
- 1 bag (16 oz) edamame, frozen
- 2 cans (16 oz each) mandarin oranges, drained
- 1 can (8 oz) water chestnuts, drained
- Your choice of protein
- If you're using a protein with this salad, cook it while you're preparing the salad. I chose steak, which took about 10 minutes to prepare on the grill.
- Place almonds in a small skillet over medium-low heat. Flip them frequently until they are toasted to a nice golden brown color.
- Steam the edamame in the microwave while you're toasting the almonds.
- If you're making your own dressing, prepare it now.
- Place the coleslaw mix into a bowl, adding the mandarin oranges, toasted almonds, and water chestnuts. Add the dressing and mix thoroughly. I used 2.5 tablespoons of dressing per serving.
- If you're using protein, add it to the salad. Enjoy!
- Asian Vinaigrette | JFit4Life
This is the salad dressing I used, since it conforms to 21 Day Fix rules, and complements the salad nicely. Feel free to make your own dressing or use whatever kind you happen to like best.
I made this salad with grilled steak because that's one of my favorite foods, and also one that I don't eat too often. If you aren't a fan of red meat, this salad could also go well with a variety of other protein sources, including:
- Grilled or baked chicken
- Rotisserie chicken, which is a good way to save time
- Tofu - just make sure you season it well
Let me know how you made this dish by tagging #leahskosherfix. I look forward to seeing some creative adaptations!
This salad can easily accommodate a wide range of dietary restrictions.
- Gluten-free - this dish is already gluten-free, just make sure you're using tamari or coconut aminos in your dressing rather than soy sauce.
- Dairy-free - no changes needed.
- Kosher - make sure you're using kosher meat.
- Vegetarian - leave out the meat, and eat the salad as is, or add some seasoned tofu to it for an extra punch of protein.
- Low-carb - skip the mandarin oranges.
- Vegan - swap agave for the honey in the dressing, and leave out the beef/chicken/shrimp.
21-Day Fix Container Counts
One serving of this salad (1/4 of the recipe) should be counted as:
- 2 green containers
- 1 yellow container
- 1 red container
- 1 purple container
- 1 blue container (for the nuts)
- 1 orange container (for the dressing)
If you use a different dressing than the one linked above, count it accordingly. You can get creative with the vegetables you add, just make sure you're counting them as well.