Serves 6
Directions
- 1Shred the Brussels sprouts using a mandoline.
- 2Place shredded Brussels sprouts into a container.
- 3Shred the carrot using a mandoline.
- 4Place shredded carrot into a container.
- 5Finely chop the green cabbage.
- 6Place chopped green cabbage into a container.
- 7Finely chop the red cabbage.
- 8Place chopped red cabbage into a container.
- 9Chop the green onions.
- 10Place chopped green onions into a container.
- 11Chop fresh cilantro.
- 12Place chopped cilantro into a container.
- 13Break down one whole rotisserie chicken.
- 14Chop the rotisserie chicken for added protein.
- 15Place chopped chicken into a container.
- 16Rinse and drain one can of cannellini beans.
- 17Rinse and drain one package of frozen edamame.
- 18Pour avocado oil into a small container.
- 19Add rice wine vinegar.
- 20Squeeze in lime juice.
- 21Add sea salt.
- 22Grate fresh ginger into the container.
- 23Grate garlic into the container.
- 24Add miso paste.
- 25Use a milk frother to blend the dressing until creamy.
- 26Add the drained cannellini beans to a large wooden bowl.
- 27Add the drained edamame to the bowl.
- 28Add the chopped green cabbage to the bowl.
- 29Add the chopped red cabbage to the bowl.
- 30Add the chopped rotisserie chicken to the bowl.
- 31Add the shredded carrots to the bowl.
- 32Add the chopped green onions to the bowl.
- 33Add the chopped fresh cilantro to the bowl.
- 34Pour the miso vinaigrette dressing over the salad.
- 35Mix all the ingredients together thoroughly.
- 36Serve the salad or portion it into individual storage containers.
Ingredients
- Brussels sprouts
- carrot
- green cabbage
- red cabbage
- green onions
- fresh cilantro
- 1 whole rotisserie chicken
- 1 can cannellini beans
- 1 package frozen edamame
- avocado oil
- rice wine vinegar
- lime
- sea salt
- grated ginger
- garlic
- miso paste
Equipment
mandolineknifecutting boardsmall plastic containercan openercolandermilk frotherlarge wooden bowlserving spoonstorage containers
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