Cabbage - shredded
Carrots - shredded
Snow peas - ends cut off and cut in half
water chestnuts - sliced
Ground beef - I made thai lettuce wraps and had the beef left over. I can't exactly remember how I flavored it, but I know I included soy sauce, toasted sesame oil, garlic, ginger and onions. I think I found a recipe for it on Pinterest (where else!)
The nice thing about this salad is that you can make it a few times, usually because a head of cabbage is so large. I also bought a 5 pound bag of carrots, so I had more than enough. I plan to make it again later in the week and will probably use left over chicken.
Linked to Makin You Crave Monday Pin It
What a great idea to use cabbage instead of lettuce, especially at this time of the year. I really don't like lettuce and usually make salads without it...but cabbage might be a great alternative! Can't wait to try it!
ReplyDeleteI really like it with cabbage too. I think the cabbage off sets the sweetness of the dressing.
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