Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups shredded cabbage
- 1 cup julienned carrots
- 1/2 cup sliced bell peppers
- 1/4 cup chopped green onions
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped fresh cilantro
- For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
Instructions
- In a large bowl, combine shredded chicken, cabbage, carrots, bell peppers, green onions, sesame seeds, and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic to make the dressing.
- Pour the dressing over the salad and toss gently until well coated.
- Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
- Feel free to add chopped peanuts or crispy wonton strips for extra crunch.
- This salad can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: No-cook, quick assembling
- Cuisine: Asian
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg