Crunchy matchstick carrots, red peppers, and shredded Napa cabbage make this salad a big pile of different flavors and textures, and all without any lettuce. If you’ve been getting a little tired of alternating Romaine and red leaf lately, cabbage is a simple (and cheap!) alternative, and it gives the whole salad a slightly Asian feel, especially when it’s topped off with a spicy almond butter dressing.
The dressing here is what really makes the whole salad. Start with a base of almond butter, and add olive oil for a smoother texture, red pepper flakes for spice, ginger for a little extra heat, and vinegar and lime juice to brighten everything up. The coconut aminos bring out the savory aspect – they’re basically Paleo soy sauce, and you can find them in health food stores or online.
This salad is a classy way to use up any leftover cooked chicken, and an easy addition to the lunch rotation. If you’re making it for a lunchbox, just store the dressing in a separate container so it doesn’t get the vegetables all slimy before you’re ready to dig in. And then grab your fork and enjoy the envious stares of everyone else in the break room.
Chicken and Cabbage Salad With Almond Butter Dressing Recipe
Protein: 21g / %
Carbs: 20g / %
Fat: 27g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 cups pre-cooked chicken, shredded;
- 4 cups Napa cabbage, shredded;
- 2 carrots, julienned;
- 1 cucumber, sliced;
- 1 red pepper, sliced;
- 2 green onions, sliced;
Ingredients for the almond butter dressing
- ⅓ cup almond butter;
- 1 garlic clove, minced;
- 1/2 tbsp. fresh ginger, minced;
- 1/2 tsp. red pepper flakes;
- 2 tbsp. white wine vinegar;
- Juice of one lime;
- 2 tbsp. coconut aminos;
- 1 tbsp. raw honey; (optional)
- 2 tbsp. extra virgin olive oil;
- Sea salt and freshly ground black pepper;
- Combine all the ingredients for the dressing in a bowl. Stir until well combined and season to taste.
- Combine all the ingredients for the salad in a salad bowl and toss gently.
- Drizzle the dressing on top, give another gentle toss, and serve.