Last updated July 29, 2019 by Lisa Richards, CNC

Asian Chicken and Cabbage Salad

Asian Chicken and Cabbage Salad for the Candida diet

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 52 votes
Asian Chicken and Cabbage Salad for the Candida diet
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
  • 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
  • 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
  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.

This nutritious salad is full of healthy goodness to improve your gut health and boost your immunity. Our Ultimate Candida Diet program contains more than 100 gluten-free, sugar-free recipes just like this, plus lots of valuable advice on symptoms, treatment options, and more. Find out more here.

Filed under: Lunch & Dinner
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  1. Misty says:

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

  2. Nate says:

    5 stars
    You made me very hungry! LOL

  3. Cris says:

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

  4. Holly says:

    5 stars
    This was incredible! The dressing was so good. 🙂

  5. Susan says:

    5 stars
    Very good! I didn’t see almonds listed in the ingredients. What’s the amount for them?


  6. Ellen Bleach says:

    5 stars
    So tasty I ate it with my hands. Did not have coconut aminos on hand so I omitted it. Delicious!

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