Chinese Chicken Salad
Servings 6 Servings
Calories 252kcal
Ingredients
Salad
- 4 Cups Napa Cabbage finely shredded
- 1 Cup Red Cabbage finely shredded
- 1 Cup Carrots shredded
- 1/2 Cup Green Onions chopped
- 1/2 Cup Fresh Cilantro chopped
- 2-3 Cups Chicken shredded
Dressing
- 3 Teaspoons Ginger grated
- 3 Garlic Cloves minced
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Rice Vinegar
- 1 Tablespoon Sesame Oil
- 4 Teaspoons avocado or vegetable oil
- 2 Teaspoons Sugar or your fave sugar sub
Toppings
- Sesame Seeds
- 1 Cup Crispy noodles We use slivered almonds instead
Instructions
- Add all dressing ingredients to a salad shaker or small bowl, shake/mix and set aside.
- Add the salad ingredients to a large bowl and toss to combine.
- Pour half the dressing over the salad, toss together, and taste. Add more dressing based on your preference.
- Top with chopped cilantro, almonds, and sesame seeds, and enjoy!
Notes
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- For a more traditional version of this recipe, swap 1/2 cup of sliced almonds with 1/2 cup of crunchy noodles or ramen.
- To cut down on carbs skip the carrots (2g carbs per serving) and cut down on the almonds (currently, they add 5g carbs per serving).
- Nutritional information is for 1 serving if you divide this recipe into 6 servings:
Nutrition
Calories: 252kcal | Total Carbohydrates: 12g | Protein: 11g | Fat: 19g | Sodium: 544mg | Fiber: 5g | Sugar: 4g | Net Carbs: 7g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com