Thai-Inspired Sesame Chicken Cabbage Salad

Thai-Inspired Sesame Chicken Cabbage Salad

Thai-inspired · 20 mins

Swap the peanut dressing for a savory sesame-soy dressing with garlic, a little vinegar, and optional ginger. Use shredded chicken, red cabbage, carrots, bell pepper, green onion, and herbs; reduce or skip quinoa to keep it lower carb.

L By LHYE
Servings
4
Calories
340 kcal
Protein
37g
Carbs
15g
Fat
14g
Fiber
4g
Sugar
6g
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  1. Make Dressing
    1. Whisk soy sauce, rice vinegar, sesame oil, olive oil, oyster sauce, garlic, ginger (optional), and lime juice in a large bowl until combined.
    3 tbsp Soy sauce, 2 tbsp Rice vinegar, 1.5 tbsp Sesame oil, 1.5 tbsp Olive oil, 1 tbsp Oyster sauce, 2 clove Garlic, 1 tsp Ginger (optional), 1 tbsp Lime juice
  2. Prep Salad
    2. Add red cabbage, carrots, bell pepper, green onion, cilantro, mint, and cooked shredded chicken to the bowl.
    3 cup Cooked shredded chicken, 4 cup Red cabbage, 1.5 cup Carrots, 1 piece Bell pepper, 4 piece Green onion, 0.5 cup Cilantro, 0.2 cup Mint
  3. Toss & Serve
    3. Toss well until everything is evenly coated. Let the salad sit for 5 minutes to slightly soften the cabbage while staying crisp.
  4. 4. Taste and adjust with a little more soy sauce for salt or rice vinegar for brightness if needed, then serve chilled or at cool room temperature.
    3 tbsp Soy sauce, 2 tbsp Rice vinegar

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