Hello, I am Elise. Today, we’re going to make low carb | chinese chicken cabbage salad recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
LOW CARB | Chinese Chicken Cabbage Salad Recipe
LOW CARB | Chinese Chicken Cabbage Salad is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Chinese Chicken Cabbage Salad is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook low carb | chinese chicken cabbage salad using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make LOW CARB | Chinese Chicken Cabbage Salad:
- Get 2 cup Chicken Breast | cooked & shredded
- Take 2 cup Red Cabbage | shredded
- Take 2 cup Green Cabbage | shredded
- Take 4 Green Onions | sliced
- Prepare 1/2 cup Almonds | slivered
- Take 2 tbsp Sesame Seeds | toasted
- Prepare Dressing
- Make ready 1/4 cup Grape or Flax Seed Oil
- Take 1/4 cup Vinegar
- Make ready 2 tbsp Sugar
- Prepare 1 tsp Salt
- Make ready 1/2 tsp Ginger
- Get 1/2 tsp Black Pepper
- Make ready 1/2 tsp Onion Powder
- Make ready 1/2 tsp Garlic Powder
- Prepare Baby Spring Salad Mix
Steps to make LOW CARB | Chinese Chicken Cabbage Salad:
- Toss all of the salad ingredients together in a large bowl.
- In a separate bowl, whisk together the dressing ingredients.
- Pour dressing over salad and toss until well coated.
- Refrigerate for two hours.
- Serve chilled over Baby Spring Salad Mix.
So that is going to wrap it up with this distinctive dish low carb | chinese chicken cabbage salad recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
