Cabbage Peanut Chicken Chop Salad
8 colorsTHE WHY BEHIND THIS RECIPE
The crunchy cabbage, slightly salty and spicy dressing, sweetness from the orange…it HITS THE SPOT EVERY TIME. It’s endlessly modifiable - don’t have cabbage? use romaine or spinach. don’t have cucumber? swap in an pepper. don’t have cashews? use any nut for a crunch on top.
Yields: 2-3 servings
Total time: ~10 minutes
Prep time = 10 minutes
No cook time!
WHAT YOU NEED
SALAD
Half a cabbage (~5 cups), mandolined
1 cup carrots, shredded (a cheese grader or mandolin works super well here)
1 cup edamame
1/2 cucumber, diced
1 avocado, diced
1 orange, diced
1/2 cup cashews, chopped
1 cup rotisserie chicken, shredded (or any cooked meat or tofu)
DRESSING
2 tbsp peanut butter (no seed oils, just nuts!)
1 tbsp tamari
2 tbsp apple cider vinegar
2 tbsp olive or avocado oil
1 tsp sriracha (more if you like spice!) - I like Yellowbird
1 tsp honey
juice from 1 lime (~2 tbsp lime juice)
water to thin, as needed
HOW TO DO IT
Combine everything into a bowl. Toss well with the dressing. Sprinkle with some maldon salt and sesame seeds (optional) and enjoy! Given the sturdiness of the cabbage, I find this keeps in the fridge for 2-3 days.
SWAPS, TIPS & TRICKS
Double the dressing: I love to double the dressing ingredients, put it all in a jar, shake, and then boom you have enough to toss on another salad the next day!
Don’t have cabbage?: Swap for romaine or another lettuce!
Get creative: Feel free to add in anything else you have that might be good - like bell peppers!
Nutritional Info
Per serving, makes about 3 servings,
Calories: 600
Carbohydrates: 37g
Fiber: 11g
Net carbs: 26g
Protein: 27g
Fat: 38g
Sodium: 1100mg
Sugar: 10g (remember these are natural sugars from the orange)
