Asian Crunch Salad

Name: Asian Crunch Salad
Yield: 1 servings
Ingredients: 1/2 cup (125 mL) low-sodium vegetable broth; 1/3 cup (75 mL) rice vinegar; 2 tbsp (30 mL) reduced-sodium soy sauce; 1 tbsp (15 mL) sesame oil; 2 tsp (10 mL) honey; 2 garlic cloves, pressed; 1/4 tsp (1 mL) ground ginger; 1/8 tsp (.5 mL) red pepper flakes; 1/2 seedless cucumber, cut in half crosswise; 1/2 large bulk carrot, peeled, top removed; 1/2 small red bell pepper, quartered; 1 cup (250 mL) thinly sliced red cabbage; 1/4 cup (50 mL) freshly packed cilantro, chopped; 1/2 cup (125 mL) diced cooked chicken; 2 tbsp (30 mL) dry roasted peanuts

Spiralized carrots and cucumbers replace the noodles in this light and refreshing layered salad.

Ingredients

1/2 cup (125 mL) low-sodium vegetable broth
1/3 cup (75 mL) rice vinegar
2 tbsp (30 mL) reduced-sodium soy sauce
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) honey
2 garlic cloves, pressed
1/4 tsp (1 mL) ground ginger
1/8 tsp (.5 mL) red pepper flakes

1/2 seedless cucumber, cut in half crosswise
1/2 large bulk carrot, peeled, top removed
1/2 small red bell pepper, quartered
1 cup (250 mL) thinly sliced red cabbage
1/4 cup (50 mL) freshly packed cilantro, chopped
1/2 cup (125 mL) diced cooked chicken
2 tbsp (30 mL) dry roasted peanuts

Directions

Prepare vinaigrette by combining all ingredients in the Measure Mix & Pour®.
Spiralize cucumber using the fettucini blade on a veggie spiralizer. Occasionally snip noodles with the Professional Shears. Blot cucumber noodles with paper towel to remove excess moisture.
Place 1 cup (250 mL) of the noodles in the bottom of Mason Jar; reserve extra for another use.
Spiralize the carrot using the same blade; set aside.
Place bell pepper piece, skin-side down, on the base of the Quick Slice; slice. Layer slices on top of the cucumber noodles. Repeat with other bell pepper pieces. When layering, occasionally tap jar to settle layers and allow for more room for filling.
Place 1 cup (250 mL) of the carrot noodles on top of the bell pepper; reserve extra noodles for another use.
Layer with cabbage, chopped cilantro, and chicken, tapping down as needed. Add 2 tbsp (30 mL) vinaigrette to the container lid. Reserve remaining dressing for another use.
When ready to eat, top with peanuts. Add dressing, shake and enjoy!