1 tablespoon of minced ginger (I grated mine on my microplane grater)
2-3 dates, pitted, barely covered in water, and microwaved for 30 seconds to soften
1 cup of shredded jicama (or radish)
1 apple, thinly sliced
1 medium beetroot, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups of cabbage, thinly sliced
½ cup of shredded carrot
a small handful of basil, shredded
a big handful of mint, shredded
a big handful of lettuce leaves (I used baby lettuce)
a big handful of shredded cooked chicken
Instructions
For the dressing: combine soy, vinegar, lime juice, sesame oil, garlic, ginger, and dates with water in a jug and blend with an immersion blender. (Or use a regular blender or food processor)
For the salad: I used the slicing blade on my food processor to achieve really thin slices of the jicama, apple, beetroot, pepper, and cabbage. If you don't have a processor, you can use a mandoline, or just a good knife. Once everything is chopped and shredded, toss together with the dressing in a large bowl.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/apple-beetroot-chopped-salad/