Paleo Asian Crunch Salad
If you’re in need of a light meal that fills you up without weighing you down, this paleo Asian crunch salad is just the thing! This refreshing recipe is full of veggies like shredded carrots, green cabbage, and red cabbage. The combination of all these makes the ultimate crunchy salad that’s equally as satisfying as it is healthy. Yum! Then we took things one step further and combined these veggies with shredded chicken, green onions, and a coconut aminos/ginger dressing that make a one-of-a-kind flavor combination. And, as if it wasn’t already amazing enough, we finished this Asian crunch salad with a spicy mayonnaise drizzle and crushed almonds. The result is so much flavor and is absolutely delicious.
In our opinion, one of the best parts of a salad like this is that you can really work in whatever you have in the fridge that needs to be used up or toss in your favorite flavor enhancers. Shelled edamame, chickpeas, red onion, or any nuts would all be delicious add-ins here. Let your imagination run wild.
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Paleo Asian Crunch Salad Recipe Tips:
- Store any leftovers (if you have them) in the fridge for up to 2 days.
- Omit the spicy mayo if you want to tune down the heat or want a less creamy texture.
- Customize this salad with your favorite veggies as desired.
Paleo Asian Crunch Salad
- 1 lb chicken breasts, cooked and shredded
- 1/2 head red cabbage
- 1/4 head green cabbage
- 2 carrots, shredded
- 2 green onions, sliced
- 1/2 cup coconut aminos
- 3 tbsp rice vinegar
- 1 tbsp freshly grated ginger
- 1 tbsp sesame oil
- 2 tbsp pure maple syrup
- 4 garlic cloves, minced
- Pinch of salt and pepper
- Sesame seeds
- 1/2 cup avocado mayo
- siracha, paleo-friendly
- Cut the purple cabbage lengthwise into 4 pieces. Thinly slice the cabbage and toss into a large bowl. Follow by thinly slicing the green cabbage and placing in the same bowl.
- Add the shredded carrots, green onions, and shredded cooked chicken. Toss to fully mix.
- In a small bowl, whisk together the coconut aminos, vinegar, ginger, sesame o il, maple syrup, garlic, salt, and pepper.
- Pour onto the cabbage mixture and toss completely to coat. Let sit for about 5-10 minutes to “marinate” before serving. Toss a couple times while it marinates.
- While the salad sits, prep the spicy mayo by mixing together the mayo and desired amount of hot sauce - we recommend at least 1 tbsp. Stir until combined. Thin out with about 1-2 tbsp of water to drizzle.
- Toss the salad one last time and serve immediately with the spicy mayo drizzled on top followed by crushed almonds, sesame seeds, and green onion.