Chicken and Cabbage Salad with Almond Butter Dressing

Chicken and Cabbage Salad with Almond Butter Dressing

PREP TIME: 20 minutes
TOTAL TIME: 20 minutes

Serves: 4

Crunchy matchstick carrots, red peppers, and shredded Napa cabbage make this salad a big pile of different flavors and textures, and all without any lettuce. If you’ve been getting a little tired of alternating Romaine and red leaf lately, cabbage is a simple (and cheap!) alternative, and it gives the whole salad a slightly Asian feel, especially when it’s topped off with a spicy almond butter dressing.

INGREDIENTS

  • 2 cups pre-cooked chicken, shredded
  • 4 cups Napa cabbage, shredded
  • 2 carrots, julienned
  • 1 cucumber, sliced
  • 1 red pepper, sliced
  • 2 green onions, sliced

Ingredients for the almond butter dressing

  • ⅓ cup almond butter
  • 1 garlic clove, minced
  • 1/2 tbsp. fresh ginger, minced
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. white wine vinegar
  • Juice of one lime
  • 2 tbsp. coconut aminos
  • 1 tbsp. raw honey; (optional)
  • 2 tbsp. extra virgin olive oil
  • Sea salt and freshly ground black pepper

DIRECTIONS

  1. Combine all the ingredients for the dressing in a bowl. Stir until well combined and season to taste.
  2. Combine all the ingredients for the salad in a salad bowl and toss gently.
  3. Drizzle the dressing on top, give another gentle toss, and serve.

RECIPE AND IMAGE CREDIT: PaleoLeap

https://paleoleap.com/chicken-cabbage-salad-almond-butter-dressing/