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Asian-Inspired Chicken Cabbage Slaw

Asian-Inspired Chicken Cabbage Slaw

Lunch
Prep Time
20min
Cook Time
10min
Servings
5
Calories
285
Chef's Note

For the best flavor, let the slaw sit for about 15 minutes before serving to allow the flavors to meld. If preparing ahead, keep the dressing separate and toss just before serving to maintain the cabbage's crunch. You can also substitute pre-cooked rotisserie chicken to save time on busy weekdays.

Tags
low-carb
low-calorie
gluten-free
dairy-free
chicken
Asian
slaw
lunch
high-protein
Ingredients

  • 1.5 pounds boneless skinless chicken breasts

  • 3 tablespoons tamari sauce (gluten-free soy sauce)

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon fresh ginger

  • 2 cloves garlic

  • 4 cups green cabbage

  • 2 cups red cabbage

  • 2 medium carrots

  • 1 medium red bell pepper

  • 4 stalks green onions

  • 1/2 cup cilantro

  • 1 whole lime

  • 1 tablespoon honey

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon sesame seeds

Instructions
  • 1

    In a bowl, mix 2 tablespoons tamari sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, and 1 minced garlic clove to create a marinade for the chicken.

  • 2

    Slice 1.5 pounds of chicken breasts into thin strips and add to the marinade. Toss to coat evenly and let marinate for 10 minutes while preparing other ingredients.

  • 3

    Thinly slice 4 cups of green cabbage and 2 cups of red cabbage. Place in a large mixing bowl.

  • 4

    Julienne or grate 2 medium carrots and add to the bowl with cabbage.

  • 5

    Thinly slice 1 medium red bell pepper and 4 green onions, then add to the slaw mixture.

  • 6

    Roughly chop 1/2 cup cilantro and add to the slaw.

  • 7

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken strips and cook for 5-7 minutes until fully cooked through and slightly caramelized. Set aside to cool slightly.

  • 8

    In a small bowl, whisk together the dressing: 1 tablespoon tamari sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, juice of 1 lime, 1 tablespoon honey, 1 tablespoon olive oil, 1 teaspoon grated ginger, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 9

    Pour the dressing over the slaw mixture and toss well to combine.

  • 10

    Slice the cooked chicken into bite-sized pieces and add to the dressed slaw.

  • 11

    Gently toss everything together until well combined.

  • 12

    Sprinkle 1 tablespoon sesame seeds over the top before serving.

Nutrition Information (per serving)
285
Calories
28g
Protein
15g
Carbs
12g
Fat
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