Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 3 green onions, chopped
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped cilantro (optional)
- For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- In a large bowl, combine shredded chicken, bell pepper, carrots, cabbage, and green onions.
- 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 to coat all ingredients evenly.
- Sprinkle with toasted sesame seeds and chopped cilantro if using.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
- Adjust the soy sauce and honey to taste for a sweeter or saltier salad.
- For extra crunch, add chopped peanuts or cashews.
- This salad pairs well with steamed jasmine rice or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Mixed, Tossed
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg