Ingredients:
For the salad:
4 cups shredded green cabbage 2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced 1 jalapeño, seeded and diced (optional)
½ cup diced green onions
¾ cup chopped fresh cilantro
2 cups cooked, shredded chicken breast
⅓ cup toasted sliced almonds ⅓ cup roasted cashew halves
Crispy wonton strips or chow mein noodles (optional)For the sesame ginger dressing:
¼ cup rice vinegar 2 tablespoons toasted sesame oil 1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon fresh lime juice ½ teaspoon red pepper flakes (optional)Instructions:
Prepare the dressing: In a small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, honey, minced garlic, grated ginger, lime juice, and red pepper flakes until well combined. Set aside.
Assemble the salad: In a large bowl, combine shredded green and red cabbage, shredded carrots, sliced red bell pepper, diced jalapeño (if using), diced green onions, chopped cilantro, and shredded chicken.
Dress the salad: Pour the sesame ginger dressing over the salad ingredients. Toss thoroughly to ensure everything is well coated with the dressing.
Add toppings: Sprinkle toasted sliced almonds, roasted cashew halves, and crispy wonton strips or chow mein noodles (if using) over the top of the salad.
Serve: Divide the salad into bowls or plates and enjoy immediately.Prep Time: 20 minutes Total Time: 20 minutes Servings: 4 Calories per Serving: Approximately 350 kcal