A delicious Asian Salad you can assemble in minutes. Perfect when you’re on the go, or need a quick meal.
I feel almost guilty posting this because it’s so simple. This is one of my go to salads when I need to pack a lunch. And when I say simple, I mean veggies + chicken sausage + 4 ingredient dressing, simple! We recently spent a weekend in Zion National Park. I knew we would be hiking all day and would need to pack lunches and snacks with us.
We’ve made it a yearly tradition to go first thing in the spring. It’s really nice to get out of the freezing cold weather in Northern Utah and get some sunshine for a weekend.
I should mention, when I say “hike” I use that term pretty loosely…
Obviously we need good food to keep us fueled!
We deliberately picked a hotel with a refrigerator so we could bring all our food with us. This salad is pictured in a big bowl (from when I was at home doing food prep), but right after I took this shot I dumped the whole thing in a large gallon sized ziplock. I packed the meat and dressing separately so things would stay fresh. When we were getting ready for the hike I used a square tupperware for each person. In the tupperware went a serving of salad mix + meat + dressing. I like to pack things in tupperware when they’ll be thrown in a pack so things don’t get squished.
That’s all there is to it. Pretty simple, and still eating healthy while on-the-go. Just don’t forget to throw a fork in your bag!
Safe travels ~Tiffany
- 3 Chicken sausages, thinly sliced
- Coleslaw mix
- Carrot shreds
- Fresh broccoli, chopped
- 2 Tbsp coconut aminos
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- Sesame seeds
- In a skillet saute chicken sausages until browned on both sides.
- While sausages are cooking, in a large bowl combine coleslaw mix, carrot shreds and broccoli.
- In a small bowl whisk together coconut aminos, sesame oil, rice vinegar, sesame seeds, and salt to taste.
- Combine salad mix with sausage, and drizzle with dressing just before serving.