Name: Shredded Chicken Cabbage Salad with Peanut Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: Asian Fusion
Ingredients: ½ Napa cabbage, thinly sliced (about 4 cups); ¼ small red cabbage, thinly sliced (about 2 cups); 2 medium carrots, grated (about 1 cup); 3 green onions, thinly sliced; ¼ cup minced cilantro; 2 cups cooked shredded chicken breast; 3 tablespoons slivered almonds, toasted; 1 lime, juiced; 3 tablespoons natural peanut butter; 2 tablespoons low-sodium soy sauce; 3 teaspoons agave nectar or honey; 2 teaspoons fish sauce; 2 teaspoons rice vinegar; 1 teaspoon chili garlic sauce

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Short Description
This Shredded Chicken Cabbage Salad is a refreshing, healthy dish that combines crunchy Napa cabbage, red cabbage, and carrots with tender shredded chicken breast. Tossed in a flavorful peanut dressing and garnished with toasted almonds, it’s a satisfying meal or side dish with a perfect balance of textures and flavors.

Why You’ll Love This Recipe

This salad is full of vibrant colors and textures, making it both visually appealing and delicious. The crunchy cabbage and carrots are complemented by the creamy, tangy peanut dressing, while the shredded chicken adds protein and heartiness to the dish. With the addition of toasted almonds for a crunchy topping, this dish is a complete meal or an excellent side for any occasion. It’s fresh, easy to make, and packed with flavor!

Ingredients

½ Napa cabbage, thinly sliced (about 4 cups)
¼ small red cabbage, thinly sliced (about 2 cups)
2 medium carrots, grated (about 1 cup)
3 green onions, thinly sliced
¼ cup minced cilantro
2 cups cooked shredded chicken breast
3 tablespoons slivered almonds, toasted

For the Dressing:

1 lime, juiced
3 tablespoons natural peanut butter
2 tablespoons low-sodium soy sauce
3 teaspoons agave nectar or honey
2 teaspoons fish sauce
2 teaspoons rice vinegar
1 teaspoon chili garlic sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the Napa cabbage, red cabbage, grated carrots, green onions, cilantro, and shredded chicken.
In a small glass bowl, whisk together the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar, and chili garlic sauce until smooth.
Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Garnish with toasted slivered almonds and serve immediately.

Servings and Timing

Servings: 4
Total Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 0 minutes (as chicken is pre-cooked)

Variations

Add More Protein: You can add extra protein by including grilled shrimp, tofu, or edamame in place of the chicken for a vegetarian version.
Spicy Version: Add more chili garlic sauce or diced fresh chilies for an extra spicy kick.
Noodles: For a heartier version, toss the salad with cooked soba noodles or rice noodles to make it more filling.
Vegan Version: Use a plant-based protein (like tofu or tempeh) and substitute the honey with agave nectar to make it vegan-friendly.

Storage/Reheating

Storage: This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 1-2 days. If you have leftover dressing, store it separately to keep the salad from getting soggy.
Reheating: Reheat the chicken in the microwave or on the stovetop if needed. However, it’s recommended to enjoy the salad cold for the best texture and flavor.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prep the salad ingredients ahead of time and store them separately from the dressing. When you’re ready to serve, simply toss the salad with the dressing and garnish with the almonds.

2. Can I use a different nut for the garnish?

Yes, you can use other nuts like cashews or peanuts as a garnish instead of slivered almonds.

3. Can I substitute the peanut butter in the dressing?

If you’re allergic to peanuts, you can use almond butter or sunbutter as a substitute for peanut butter.

4. Can I make the dressing ahead of time?

Yes, you can make the dressing ahead of time and store it in the fridge for up to 1 week. Just give it a good stir before using, as it may thicken when chilled.

5. Is this recipe gluten-free?

Yes, the ingredients used are naturally gluten-free. However, make sure the soy sauce is gluten-free or use tamari as a substitute.

6. Can I use pre-cooked chicken for this recipe?

Yes, using pre-cooked chicken or rotisserie chicken will save time and still work perfectly for this salad.

7. Can I add more vegetables?

Yes, feel free to add other vegetables like bell peppers, cucumber, or avocado for extra flavor and texture.

8. Can I make this dish spicier?

Yes, you can add extra chili garlic sauce, fresh chopped chilies, or a dash of sriracha to increase the spice level to your liking.

9. Can I use a different type of cabbage?

Yes, you can substitute napa and red cabbage with other types of cabbage, such as green cabbage or savoy cabbage, for a different texture.

10. Can I add some fruit?

Yes, adding sliced mango, apple, or pineapple would complement the dish with a sweet contrast to the savory flavors.

Conclusion

This Shredded Chicken Cabbage Salad with Peanut Dressing is a refreshing and nutritious dish, combining crisp vegetables, lean chicken, and a tangy-sweet dressing. With a delicious balance of flavors and textures, it’s a great option for a light lunch, a side dish, or even as a main course. The toasted almonds add the perfect crunch, making each bite satisfying and full of flavor. Enjoy this easy-to-make, healthy meal that’s sure to become a new favorite!

Maggie

Shredded Chicken Cabbage Salad with Peanut Dressing

Why You’ll Love This Recipe