The Hubby loves Asian flavors. His favorite foods are sushi and pho. Unfortunately for him, I’m not confident in my ability to make Asian-inspired cuisine. But I love him and I am trying to branch out of my cooking comfort zones. So, this Chinese Chicken and Cabbage Salad was born.
The recipe was slightly inspired by this recipe
from Cooking Classy. Her recipe photos look super tasty, but her ingredients weren’t online with what I like to feed my family. I cleaned up the recipe and am now sharing it with you.
I love a salad with tons of flavor and this one doesn’t disappoint. The flavors in this Chinese Chicken and Cabbage Salad are kick-butt! There is so much going on with the amazingly flavorful marinade on the chicken, and the dressing, the juicy oranges, crunchy cabbage, fresh cilantro, nutty almonds, and spicy bite from the Sriracha. Hot dawg, it’s like a party in your mouth!
Whenever this Chinese Chicken and Cabbage Salad is on the weekly meal plan I always also plan on making my Chicken Fried Quinoa – Healthy One Pot Meal. All I have to do is double up the marinade and chicken then cook it all at once. Then I’ve got two meals with the effort of one.
Of course you could chop up and shred some cabbage and carrots, but to make this salad even easier to put together, I use a box or bag of coleslaw
mix. I love the one from Whole Foods. It just makes everything so much easier to have the cabbage and carrots already shredded and ready to go. If I want to add some extra nutrient-dense food I just chop up some kale and add toss it with the salad.
Chinese Chicken and Cabbage Salad
Dressing and Marinade:
- 1/4 cup coconut amenos (a paleo replacement for soy sauce)
- 2 tablespoon finely minced ginger
- 3 tablespoon avocado oil
- 2 tablespoon hoisin sauce (use this recipe from Eat Drink Paleo to make your own!)
- 1 tablespoon toasted sesame oil
- 1-3 teaspoon(s) Sriracha (we like it spicy!)
- 1/2 teaspoon salt, then more to taste as desired
- 1/4 cup red wine vinegar
- 1/4 cup chopped green onions, green and white parts
- 2 (9 oz) boneless skinless chicken breasts
- 2 bags cole slaw mix (or shredded cabbage and carrots)
- 1 avocado, peeled, seeded, and chopped
- 2 clementine oranges peeled and segmented
- 2/3 cup slivered or sliced almonds, toasted
- 1/2 cup cilantro leaves, chopped
- 3 chopped green onions, green and white parts
- 1-2 teaspoon(s) frozen ginger snow
- 1 tsp white sesame seeds, toasted
- 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)
Marinate and grill the chicken:
Mix up the dressing and marinade ingredients in a small bowl and whisk to combine, or put them all in a mason jar and shake to combine. Pour all but about half a cup of the marinade into a freezer zip-bag and add the chicken, save the half cup for the dressing. Seal up the zip-bag and place the chicken in the fridge to marinate for at least an hour or over night.
When ready, heat the grill or grill pan. Remove the chicken from the marinade and discard the remaining liquid. Grill the chicken until cooked and then let it rest for a few minutes before slicing.
Assemble the salad:
After the chicken has rested for a few minutes slice it into strips. Toss the remaining salad ingredients (except the sesame seeds) with the reserved dressing and then top with sliced chicken and sprinkle with sesame seeds.
!How to make frozen ginger snow:
Put a ginger root in the freezer. Freeze at least 4 hours, I just keep my ginger in the freezer all the time. When ready to use, remove the ginger root from the freezer and use a microplane to grate.
This Chinese Chicken and Cabbage Salad recipe is healthy, clean, paleo, Whole30, gluten, dairy, egg, soy, and grain free.