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Red Cabbage Salad with Shredded Chicken

A veggie loaded red cabbage salad with shredded chicken, finished with a soy and ginger dressing. A great weeknight dinner! 
Prep Time10 mins
Total Time10 mins
Course: Dinner
Cuisine: Asian
Servings: 2
Author: Nutritionist meets Chef

Ingredients

  • 150 g / about 2 handfuls finely shredded red cabbage
  • 3-4 radishes, sliced
  • 1 yellow bell pepper, sliced
  • 1 spring onions, sliced
  • 1 handful of mung beans
  • 2 cooked chicken breasts, shredded (or half a rotisserie chicken)

Soy and Ginger Dressing

  • 3 tbsp tamari soy (or low sodium light soy sauce)
  • 3 tbsp rapeseed oil (or any other neutral tasting oil)
  • 1.5 tbsp lime juice
  • 1 tbsp minced ginger

Instructions

  • Make the dressing by placing all ingredients in a jar. Put the lid on and give it a good shake. 
  • Place all the ingredients for the salad in a bowl. Drizzle the dressing over the salad and mix together. Add salt if needed. 
  • Serve the salad with rice, noodles or quinoa for a more hearty meal. Garnish with sesame seeds and sliced spring onions. 

Notes

  1. If meal prepping - make the salad and add the dressing just before serving. 
  2. Dairy free and nut free  
  3. Gluten free? Use GF soy sauce - tamari is usually gluten free but not all brands are GF so check the label