Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups chopped cabbage
- 1 cup shredded carrots
- 1/2 cup sliced almonds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- In a large bowl, combine shredded chicken, chopped cabbage, shredded carrots, and sliced green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey to make the dressing.
- Pour dressing over the salad and toss until well coated.
- Top with sliced almonds and sesame seeds before serving.
Notes
- For extra crunch, sprinkle additional chopped nuts or crispy wonton chips.
- You can substitute grilled chicken or tofu for added variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg