This recipe is one of my favorites from the Ultimate Reset (UR) program which I completed earlier this year. UR is a 21-day eating plan and supplement program designed for safely eliminating certain foods and toxins from your diet, cleaning up your system, relaxing the nervous system, removing caffeine, and providing antioxidant support for your immune system.

This 3-week program is more than a cleanse – and was a nutrition game-changer for me. Not only did I lose 9.3 pounds, but I rid my body of stubborn inflammation, slept better after day 3, had no anxiety while on the program and honestly felt the BEST that I may have EVER felt in my skin. If my story or this recipe has piqued your interest in wanting to know more about UR click here and let me know – I’d love to share mine and many others’ experience with UR and get you signed up to try it!

ASIAN CABBAGE SALAD
(Makes 2 servings)

3 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
2 Tbsp. sesame oil
1 1/2 tsp. finely chopped fresh ginger root
2 Tbsp. Bragg Liquid Aminos
1/2 head Napa cabbage, shredded (4 cups)
1/2 medium carrot, shredded
1/4 medium red onion, thinly sliced
2 green onions, thinly sliced
2 Tbsp. chopped fresh cilantro
Himalayan salt (to taste; optional)

Combine vinegar, lime juice, oil, ginger, and Bragg Liquid Aminos in a small bowl; mix well. Combine cabbage, carrot, red and green onions, cilantro, and salt (if desired) in a large bowl; mix well. Drizzle with dressing; toss gently to blend. Let salad marinate, covered, in refrigerator for 15 minutes+ before serving.

Adding Protein: while doing the 21-day Ultimate Reset program I followed this recipe by the book. However, after doing the program I have added this delicious dish into my weekly meal plans with the addition of protein (baked salmon, grilled shrimp, lump crab meat). This salad is flavorful and filling without the protein additions. But if you’re looking to add a little more fuel to your meal then try topping it with your favorite protein!

Fast Track Tips: There are a few things that I do to make this recipe a quick Sunday prep: (1) I buy the cabbage bagged and pre-shredded. Sometimes I substitute by buying bagged and pre-shredded broccoli slaw; (2) I buy organic carrots bagged and pre-shredded; (3) I buy cubed Ginger in the frozen food section of my store; and lastly, I pre-make a large container of this on Sunday evening and keep in the refrigerator for grab-and-go lunches to start the week.