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!
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 285kcal | Carbohydrates: 28g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 872mg | Potassium: 920mg | Fiber: 5g | Sugar: 13g | Vitamin A: 6415IU | Vitamin C: 86mg | Calcium: 107mg | Iron: 2mg