Asian Chicken and Cabbage Salad

This retro, Asian-inspired salad gets a healthy makeover with the addition of crispy fried shallots instead of noodles. It’s a brilliant way to use leftover chicken or turkey, and it contains a number of ingredients to improve your digestion and gut health.

This salad contains antifungal foods like shallot, onion, and garlic. It incorporates healthy fats like olive oil, a good dose of protein from the chicken or turkey, and very few carbohydrates. The dressing is lightly sweetened with stevia, but this is optional.

This dish is so easy to prepare too. Just toss everything together with the delicious dressing, and top with crunchy fried shallots for a terrific looking salad. This Asian Chicken and Cabbage Salad is a great option for lunch or dinner and can be easily doubled for pot lucks, picnics, and outdoor barbecues.

4.08 from 38 votes

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Asian Chicken and Cabbage Salad

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Course: Main Course, Salad, Side Dish

Cuisine: Asian

Servings: 4 servings

Calories: 289 kcal

Author: Lisa Richards

Ingredients

Dressing

• 2 Tbsp. olive oil
• 2 Tbsp. sesame oil
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. coconut aminos
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. powdered ginger
• 1/4 tsp. powdered stevia
• Salt and pepper to taste

Salad

• 1 large shallot
• Light oil such as olive or avocado
• 2 cups cooked shredded chicken
• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup broccoli florets
• 1/4 cup sliced green onions
• 1/4 cup cilantro leaves
• 1 Tbsp. sesame seeds

Instructions

1. To make the dressing, add olive oil, sesame oil, apple cider vinegar, coconut aminos, garlic powder, onion powder, powdered ginger, powdered stevia, salt and pepper to taste into a small bowl. Whisk to combine, set dressing aside.
2. To prepare fried shallots, slice shallot into thin rings. Place rings into a pan with an inch of light oil such as olive or avocado. Heat oil over high heat and wait for shallot rings to begin bubble. Lower heat to medium and wait for bubbles to subside and rings to turn golden brown, about 8 to 10  minutes. Transfer fried shallots to a plate lined with paper towel and cool completely, set aside.
3. To make the salad, add cooked shredded chicken, shredded green cabbage, shredded purple cabbage, broccoli florets, sliced green onions, sliced almonds, cilantro leaves and sesame seeds in a large bowl, toss lightly. Pour dressing over salad, toss lightly to combine. Garnish salad with fried shallots, serve immediately.

Recipe Notes

Fried shallots can be prepared ahead and stored in an air tight container until ready to use.

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Comments

1. Misty says:

   July 29, 2019 at 3:39 pm

   
   This looks so yummy! I’m going to make this tonight.

   Reply
2. Nate says:

   August 12, 2019 at 4:58 am

   
   You made me very hungry! LOL

   Reply
3. Cris says:

   August 20, 2019 at 2:31 pm

   
   Thank you for the article, you are an inspiration for us all!

   Reply
4. Holly says:

   July 7, 2020 at 1:13 pm

   
   This was incredible! The dressing was so good. 🙂

   Reply