September 13, 2017
Flavor packed Teriyaki neat crumbles, crunchy kale and red cabbage, and peanutty ginger dressing with a surprising sriracha kick, makes for a quick and tasty salad that can be served as a side or an entrée!
1Heat a non stick skillet on medium heat. Mix the neat Original dry mix with the above wet ingredients. Add to the skillet. Chop with a spatula and cook about 9 minutes until the neat is browned and cooked into crumbles. Set aside to cool.
2 Toss all salad ingredients together. Top with the cooled neat crumbles.
3Whisk together all the dressing ingredients until smooth. Drizzle over the freshly prepared salad and toss to incorporate the dressing. Enjoy!
Ingredients for Teriyaki neat crumbles
Ingredients for the Salad
Ingredients for the Dressing