Ingredients
Scale
- 3 cups thinly sliced Napa or green cabbage
- 1 cup thinly sliced red cabbage
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 3 green onions
- 2 ½ cups cooked shredded chicken
- 1 cup orange segments (fresh or canned in juice)
- 1 cup fresh cilantro leaves
- ⅓ cup slivered almonds (toasted)
- ¼ cup unseasoned rice vinegar
- 3 tablespoons toasted sesame oil
- 3 tablespoons coconut aminos
- 2 tablespoons avocado oil
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
Instructions
- In a large mixing bowl, combine Napa cabbage, red cabbage, carrots, sugar snap peas, green onions, and shredded chicken. Toss to mix well.
- In a separate small bowl or jar, whisk together the dressing ingredients until fully blended.
- Pour the dressing over the salad just before serving to maintain crispness.
- Add orange segments and cilantro to the salad mixture; gently stir to combine.
- Top with toasted almonds for added crunch.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 250
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 55mg