Asian Chicken Cabbage Mix (Print Version)
# Ingredients:
→ For the Salad
01 -
3 cups finely chopped Napa or green cabbage
02 -
1 cup thinly cut red cabbage
03 -
1 cup grated carrots
04 -
1 cup diagonally sliced sugar snap peas
05 -
3 green onions, chopped (both white and green sections)
06 -
3 cups pulled, cooked chicken (12 ounces after cooking or 16 ounces raw)
07 -
1 cup orange pieces (drained canned mandarin oranges in pure juice or fresh cut oranges)
08 -
1 cup chopped fresh cilantro, stems picked off
09 -
⅓ cup toasted almond slices or slivers
10 -
Optional: black and/or white sesame seeds for topping
→ For the Dressing
11 -
¼ cup plain rice vinegar
12 -
3 tablespoons sesame oil (toasted)
13 -
3 tablespoons coconut aminos
14 -
2 tablespoons avocado oil or light olive oil
15 -
½ teaspoon ginger powder
16 -
¼ teaspoon powdered garlic
# Instructions:
01 -
Throw cabbage, carrots, sugar snap peas, green onions, and chicken into a big bowl. Mix everything together well.
02 -
Put rice vinegar, sesame oil, coconut aminos, avocado oil, ginger powder, and garlic powder in a small jar or bowl. Shake or stir until well mixed. Don't add to salad until you're ready to eat.
03 -
Lightly mix in orange pieces, cilantro, and toasted almonds. Scatter sesame seeds on top if you want. Eat right away for the best crunch and freshness.
# Notes:
01 -
You can swap in a 12-ounce bag of premade coleslaw mix instead of the cabbages, just add another ½ cup of grated carrots or sliced snow peas to get the same amount.
02 -
If you don't have coconut aminos, mix 1½ tablespoons of low-sodium soy sauce, shoyu, or tamari (gluten-free) with 1½ tablespoons water.