Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups shredded purple cabbage
- 2 carrots, julienned
- 4 scallions, sliced
- 1/4 cup sesame seeds
- For the dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp grated ginger
Instructions
- Prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, and grated ginger.
- In a large bowl, combine shredded cabbage, julienned carrots, and scallions.
- Add shredded cooked chicken to the vegetable mixture.
- Pour dressing over the salad and toss to combine.
- Sprinkle with sesame seeds before serving.
Notes
- Use pre-cooked or leftover chicken for quick preparation.
- Adjust dressing ingredients to suit taste preferences, adding more honey or soy sauce as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stir-fry, mixing, tossing
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg