Thai Peanut Cabbage Salad
This crunchy Thai peanut cabbage salad is healthy, tasty and full of flavor! Perfect for a super quick meal. Low-carb, gluten-free, grain-free, dairy-free.
Servings: 4 people
Ingredients
Ginger Chicken
- 1 lb chicken breasts or tenderloins
- 1 teaspoon garlic powder
- 1/2 teaspoon powdered ginger
- salt and pepper, to taste
- dash of soy sauce or coconut aminos
Salad Ingredients
- 1 batch peanut sauce (linked above)
- 16 oz bagged coleslaw mix
- 1/4 cup slivered almonds or chopped peanuts
- 1 batch chopped green onions
- 1 tablespoon sesame seeds
- 10 oz canned mandarin oranges in 100% juice, with liquid removed
Instructions
- Slice up chicken and stir in garlic powder, ginger, salt, pepper and soy sauce or coconut aminos. If desired, allow to marinate for 30 minutes. Cook in a pan over medium heat until fully cooked. Set aside to cool.
- Make one batch of peanut sauce (https://www.theharvestskillet.com/asian-peanut-sauce/), and set aside for a minute. In bowls, lay a bed of cabbage, and top with cooled chicken, slivered almonds or chopped peanuts, chopped green onions, sesame seeds and mandarin oranges. Drizzle peanut sauce on top and serve.
- Leftovers can be stored in an air-tight container in the fridge for 3-4 days.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 671 calories, 41g total fat, 26 g total carbs, 9 g fiber, 16 g sugar, 53 g protein