Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers
- 1/2 cup shredded cabbage
- 1/4 cup chopped green onions
- Sesame seeds for garnish
- Fresh cilantro leaves
- For Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
Instructions
- In a large bowl, combine shredded chicken, carrots, bell peppers, cabbage, and green onions.
- Whisk together soy sauce, rice vinegar, honey, sesame oil, and ginger to make the dressing.
- Pour the dressing over the salad and toss to coat evenly.
- Sprinkle sesame seeds and garnish with cilantro before serving.
Notes
- You can replace cooked chicken with tofu for a vegetarian option.
- For extra crunch, add toasted almonds or crispy wonton strips.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if cooking chicken fresh)
- Method: Mixing and Tossing
- Cuisine: Asian
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg