Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup sliced green onions
- 1/4 cup toasted almonds
- 2 tablespoons sesame seeds
- For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
Instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and grated ginger to make the dressing.
- Pour the dressing over the salad and toss to combine thoroughly.
- Sprinkle toasted almonds and sesame seeds on top before serving.
Notes
- You can substitute the chicken with tofu for a vegetarian version.
- Adjust the dressing ingredients to taste for more sweetness or tanginess.
- Best served immediately for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg