ᐉ Asian Chicken Salad With Wasabi Vinaigrette ᐉ Health CBD Vape

Laurie recently went to a potluck dinner—with emphasis on the “pot.” She brought three cannasalads, and this one was the most popular. Everyone wanted the recipe—so here it is.

May 29, 2015

For the dressing:

Zest and juice of 1 lime

2 tablespoons prepared wasabi

2 tablespoons seasoned rice wine vinegar

4 teaspoons cannaoil

1 tablespoon peanut oil

1 tablespoon low-sodium soy sauce

1 teaspoon agave nectar or honey

1⁄4 teaspoon ground ginger

Freshly ground black pepper, to taste

For the salad:

21⁄2 cups shredded cooked chicken (from 8 ounces chicken breast)

1⁄2 head napa cabbage, shredded

1⁄2 head romaine lettuce, chopped

2 large carrots, shredded

2 stalks celery, thinly sliced

4 green onions (white and green parts), cut on a diagonal

1 cup julienned snow peas

1⁄2 cup chopped fresh mint leaves

1⁄2 cup chopped fresh cilantro leaves

1⁄2 cup chopped roasted unsalted peanuts
Make the dressing:

  1. Put all the ingredients in a glass jar with a tight- tting lid. Screw the lid on, making sure the seal is tight, and shake vigorously to combine.

Make the salad:

  1. Combine all the ingredients except the peanuts in a large glass bowl. Pour the dressing over the salad and toss well to combine.
  2. Top with the peanuts before serving.
This delicious recipe is from our cookbook:

Herb: Mastering the Art of Cooking with Cannabis.

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May 29, 2015 — Last Updated

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