Asian Chicken (or not) Salad I made this salad the other day and left it out for my 17-year-old (darling but picky) daughter to eat for dinner. I received a text from her saying, "thanks so much for the yummy dinner!! love you☺️". I prefer it without the chicken and ramen noodles, but she loves those ingredients, so I threw them in for her. The Napa cabbage is crunchy but mild tasting. The almonds add protein with a crispy crunch, and the edamame adds plant-based protein with a great flavor. I adore my vegetable and fruit spiralizer because it's so fast and easy, and creates such pretty results! If you don't have one, use a vegetable peeler and ribbon the carrots, but you are on your own to slice the red pepper. My quick Asian Salad Dressing has a nice lime and sesame flavor and is thickened with almond butter. You can even toss in some toasted sesame seeds for more flavor and effect. Posted on March 26, 2015March 23, 2019 by Judith Scharman 6 - 8 servings 15 - 20 minutes prep time 0 - 15 minutes cook time 15 - 30 minutes total time Health Perks Nutrients Ingredients 1 head Napa cabbage, thinly shredded (4 to 5 cups) 4 green onions, sliced 2 -3 medium carrots, peeled and spiraled, or ribbon-cut with a vegetable peeler 1 red bell pepper, spiraled or thinly sliced 1 1/2 cups shelled edamame, thawed 2 cups cooked cubed chicken breast (optional) 1 cup toasted slivered almonds 1 package ramen noodles, uncooked and crushed (optional) 3/4 cup Asian salad dressing Directions 1) Toss cabbage, green onions, carrots, peppers, and edamame together. Top salad with cooked, cubed chicken (if using), toasted almonds and/or crushed ramen noodles just prior to serving. Add dressing and toss well.