A customizable, filling salad we make all the time. It’s delicious with seared tuna, shredded chicken, or shelled edamame for protein. Adding a carb and a handful of nuts make it extra satisfying and keeps you fueled for hours.

Cooked inGentle RollUnderway with easy motion. One pot, lids on, the gimbal doing its job.
Prep
15 min
Total
15 min

Ingredients

Dressing

Salad

Method

  1. Cook your protein and carb, if needed, ahead of time and let them cool while you prepare the other ingredients. If you’re heading out sailing, you can also make the dressing ahead of time and store it in the fridge. Since this is a cabbage-based salad, it won’t get soggy, so you can also toss everything together in advance and keep it chilled until you’re ready to eat.

Make the dressing

  1. Combine the peanut butter, soy sauce, rice vinegar, lime juice, and honey (if using) in a jar. Seal and shake until well combined. Grate in the ginger and fresh garlic, then shake again until smooth. Taste and adjust as desired. You can add hot water to thin it out if necessary.

Assemble the salad

  1. Chop all the vegetables and add them to a large mixing bowl along with the cilantro, protein, nuts, and carb. Pour over the dressing and toss well to combine. Serve and enjoy!

Notes from the galley

If you’ve never tried quinoa in a salad, go for it here! It’s pretty much the only way we eat quinoa on board. It soaks up the delicious dressing and adds a satisfying texture while helping to keep you full for longer.

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