Napa Cabbage & Peach Salad

INGREDIENTS

Salad:

1 wedge (18 oz/540 g) napa cabbage, core removed (about ¼ of a head)

1   red apple, such as Fuji or Gala, cored

12 oz (350 g) cooked chicken (cooled to at least room temperature)

1 romaine heart (4 cups/1 L chopped)

2   ripe white peaches (see Cook's tip)

Dressing:

¼ cup (50 mL) canola oil

1 lime, juiced

1 tbsp (15 mL) honey 

Toppings:

¼ cup (50 mL) crumbled goat cheese, dried cherries, or sliced almonds

DIRECTIONS

1. Slice the cabbage using the Simple Slicer. Slice into the small Glass Mixing Bowl. (You’ll get about 3.5 cups/875 mL grated.) Transfer the cabbage to a large bowl.

2. Cut the apple into chunks. Place them into the grater and slice into the small bowl. Slice the chicken using the grater.

3. Dice the peaches and cut the romaine using a knife.

4. Transfer the apple, chicken, peaches, and romaine into the large bowl.

5. Whisk the oil, lime juice, and honey in a small bowl.

6. Pour the dressing over salad.

7. Top with goat cheese, cherries, or almonds.

Cook's Tips:

White peaches are sweeter than yellow peaches. You can also use 2 yellow peaches instead of white peaches.

Craving this salad when there's no fresh peaches? Use frozen or canned instead.

To layer 1 serving of the salad in the Make & Take Mason Jar, follow this order: 1 cup (250 mL) cabbage, ¼ cup (50 mL) peaches, ¼ cup (50 mL) apples, ½ cup (125 mL) chicken, 1½ cups (375 mL) romaine, and 1 tbsp (15 mL) of the toppings.