Asian Chicken Cabbage Salad
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A vibrant Asian-inspired salad with shredded chicken, crisp vegetables, toasted cashews, and a tangy dressing. Perfect for a healthy meal.
Ingredients
- 237 ml cashews
- 14.8 ml avocado oil
- 907 g chicken breast boneless & skinless
- 9.86 ml garlic powder
- 4.93 ml ground ginger
- 2.46 ml red pepper flakes
- 237 ml Thai basil roughly chopped
- 1 green cabbage thinly sliced
- 2 medium red bell peppers julienned
- 2 large carrots shredded
- 473 ml sugar snap peas
- salt and pepper to taste
- 237 ml red onion thinly sliced
- 237 ml water
- 118 ml apple cider vinegar
- 4.93 ml salt
- 59.1 ml coconut aminos
- 44.4 ml lime juice
- 2 clove garlic minced
- 14.8 ml sriracha
- 4.93 ml fish sauce
- 4.93 ml rice vinegar
- 1.23 ml ground ginger
- salt and pepper to taste
Nutrition (per serving, estimated)
Estimated based off 17 of 24 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 196 mg
- Iron: 5.69 mg
- Magnesium: 220 mg
- Phosphorus: 872 mg
- Potassium: 1764 mg
- Zinc: 5.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml cashews
- 14.8 ml avocado oil
- 9.86 ml garlic powder
- 4.93 ml ground ginger
- 2.46 ml red pepper flakes
- 473 ml sugar snap peas
- 237 ml water
- 118 ml apple cider vinegar
- 4.93 ml salt
- 59.1 ml coconut aminos
- 44.4 ml lime juice
- 14.8 ml sriracha
- 4.93 ml fish sauce
- 4.93 ml rice vinegar
- 1.23 ml ground ginger
Prepare
- 907 g chicken breast, boneless & skinless
- 237 ml Thai basil, roughly chopped
- 1 green cabbage, thinly sliced
- Julienne 2 medium red bell peppers
- Shred 2 large carrots
- salt and pepper, to taste
- 237 ml red onion, thinly sliced
- Mince 2 clove garlic
- salt and pepper, to taste
Let's Cook
-
Step 1.
Make the pickled onions. In a large jar, add onions, water, apple cider vinegar, and 1 teaspoon salt. Shake well and set aside. Toast the cashews. Heat a large nonstick skillet over medium-low heat until hot, about 30 seconds. Add cashews and toast for 3-4 minutes, stirring constantly, until golden brown. Remove and set aside. Make the chicken. Mix garlic, ginger, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat the same skillet over medium heat and add avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 25-30 minutes, flipping 2-3 times. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands. While the chicken cooks, make the dressing. Mix all ingredients in a small bowl. Set aside. You can also cut up the veggies while the chicken cooks to save some prep time. In a large mixing bowl, add the cabbage, peppers, carrots, snap peas, pickled onions, chicken, and dressing. Stir to combine. Add cashews and fresh basil and stir once more. Keep in a covered glass container in the fridge for up to a week. Enjoy!