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paleo asian crunch salad recipe

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!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course lunch, Main Course, main meals, Salad, salads
Cuisine Asian
Servings 4 servings

what you'll need

  • 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

let's do it

  • 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.
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