Ingredients
4 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
2 cups cooked chicken breast, sliced
1 cup carrots, julienned
1 red bell pepper, thinly sliced
3 green onions, sliced
1/2 cup cilantro, chopped
1/2 cup roasted almonds, chopped
1/2 cup crispy chow mein noodles
2 tablespoons sesame seeds
Bonus Dressing Ingredients
To make the perfect dressing, whisk these together in a small bowl:
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1 clove garlic, minced
1 tsp fresh ginger, grated
Instructions
1. Prep the VegetablesShred the Cabbage:
Ensure your 4 cups of green cabbage and 2 cups of red cabbage are sliced very thin to keep the salad light and easy to chew.
Prep the Rest: Julienne your carrots into matchsticks, thinly slice the red bell pepper, and chop your green onions and cilantro
.2. Toast the Crunch Elements
Enhance the Flavor: Place a dry skillet over medium heat.
Toast: Add the 1/2 cup of chopped almonds and 2 tablespoons of sesame seeds.
Watch Closely: Shake the pan frequently for 2 to 3 minutes until the almonds are fragrant and the sesame seeds turn slightly golden. Remove from heat immediately so they do not burn.
3. Assemble the Base
Combine Veggies & Protein: In a large mixing bowl, toss together the green cabbage, red cabbage, julienned carrots, sliced red bell pepper, and green onions.
Add Chicken: Drop in the 2 cups of cooked, sliced chicken breast and the chopped cilantro. Toss everything gently to distribute the colors evenly.
4. Dress and Garnish
Add the Dressing: Drizzle your prepared sesame ginger dressing over the salad base and toss thoroughly until every piece of cabbage is lightly coated.
Add the Toppings: Just before serving, top the salad with the toasted almonds, sesame seeds, and 1/2 cup of crispy chow mein noodles.
Tip: Adding these at the very last second prevents them from getting soggy!