Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 cups finely shredded red cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons sesame oil
- Juice of 1 lemon (about 2 tablespoons)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon ginger paste
- 1/4 cup crispy almonds or peanuts (optional)
Instructions
- Boil water in a large pot and add the chicken. Cook for 15-20 minutes until no longer pink inside. Remove from water, let cool, and shred.
- In a large bowl, combine red cabbage, carrots, green onions, and cilantro.
- In a small bowl, whisk together sesame oil, lemon juice, soy sauce, and ginger paste.
- Add shredded chicken to the vegetable mixture. Pour dressing over salad and toss to combine.
- Top with crispy almonds or peanuts before serving.
Notes
- Feel free to customize by adding seasonal veggies or swapping nuts based on your preference.
- Store leftovers in an airtight container; they will stay fresh for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg