This recipe was inspired by those bagged salads you can buy from the produce section in every grocery store these days. There is an Asian one that comes with some crunchy sort of topping and a sweet soy dressing that looks soooo good, but it’s full of all kinds of ingredients I can’t have.
I wanted to create something similar, but with ingredients that won’t make me sick. And since I created this recipe in the middle of my Whole 30, I originally made the dressing without any sweetener. When I can add a little sugar back into my life, I will certainly be adding some honey to the dressing for some amazing, sweet goodness.
This salad makes a complete meal when you add protein such as grilled chicken, a salmon filet or even some turkey deli meat (which is what I did during the Whole30). It made an awesome quick lunch, but could just as easily be a wholesome and complete dinner.
Add whatever veggies you have in your crisper drawer that need a home. And top with whatever crunchy goodies you have in your pantry. Then you’ll have your own tasty, crunchy Asian salad and won’t have to drool over your friend’s from the produce aisle.