This delicious salad can be eaten hot, warm or cold, and can be an entrée in itself since it’s so hearty! It’s full of colorful veggies, and it's tossed with a sweet ginger dressing. This dish is open to variations, so please see the Notes section for ideas.Print
Above: The prepared broccoli, carrots, and orange bell pepper (at left). I like slicing the carrots, bell pepper, and green onions on the diagonal like they do at Chinese restaurants.
Above: The prepared Swiss chard, cabbage, and green onions.
Above: At left, the white sesame seeds and chopped cilantro. On the plate are all five of the ingredients for the dressing: brown rice vinegar (with the bottle/brand I used just above it), chopped ginger, orange juice, a clove of garlic, and two pitted Medjool dates.
Above: This time I used brown rice bow-tie pasta and an orange bell pepper (instead of red, in the top photo, which I think looks most eye-catching). The dressing is very "sheer," for lack of a better word, but it's on there! Enjoy!