Red Cabbage and Chicken Asian Salad

Red Cabbage and Chicken Asian Salad

(Makes 3-4 servings)

Dressing: whisk ingredients until combined or shake in a jar

1/2 tsp. minced fresh ginger

1/2 tsp. minced fresh garlic

1/4 cup finely chopped fresh cilantro

1 T fresh squeezed lime juice

2 T sesame oil

1 T Raw honey or agave nectar

Salad:

(You can vary the proportions of different ingredients based on what you have.)

2 – 3 cups very thinly sliced red cabbage

1/2 -1 cup diagonally sliced sugar snap peas (carrots or red bell peppers would also be good, or use a combination of veggies)

1/3 cup diagonally sliced green onions

1 -2 cups diced cooked free range chicken

Garnish:

2-3 T finely chopped fresh cilantro

1/4 cup finely chopped almonds or sesame seeds (black are more nutritious if you have them)

Remove outer leaves from cabbage, cut out core, and cut into thin slices (not more than 1/4 inch thick.) Cut other vegetables into thin diagonal slices or matchstick pieces. (Carrots could be coarsely grated.) Chop chicken into pieces about 1 inch square.

Add dressing, toss it all together, eh voila!

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