Paleo Asian Chicken Cabbage Salad

Paleo Asian Chicken Cabbage Salad

Paleo Asian Chicken Cabbage Salad. with Asian Sesame Ginger dressing. Easy healthy and flavorful. Perfect year-round healthy meal for the family!

Choosing between chicken breasts and chicken thighs ? If you are debating it, I’d say definitely pick the boneless and skinless chicken thighs. It will add so much more flavor to the Cabbage Salad.

In the recipe below, I used garlic, onion, salt and sweet paprika powder. Feel free to use any Chicken seasonings you prefer. Pan fried them until golden brown and crispy with ghee butter. It’s absolutely delicious !!!

Savoy cabbage gives a nice buttery and sweet taste after it’s being lightly sauteed. After thin slicing (or shredding), give them a quick toss to release the natural sweetness of the vegetable.

The sauté time is completely opt to you. Sauté longer for a softer texture. A quick toss will give a crispier texture.

Savoy is perfect for make-ahead salads because it contains less water so it’ll keep crispy and fresh longer in the fridge.

I hope this recipe will help you enjoy Savoy cabbage in a brand new way.

• Prep Time 20 mins
• Cook Time 15 mins
• Total Time 35 mins
• Course: Main Course, Salad
• Cuisine: Asian American
• Servings: 6 servings
• Calories: 256 kcal

Ingredients

Chicken seasonings:

• 1 3/4 lbs chicken thighs (boneless, skinless) alt. Chicken breasts
• Salt, Garlic, Onion, Sweet paprika powder , lightly sprinkle over both sides of chicken

Salad:

• 8 cups savoy cabbage , cored and thinly sliced alt. Nappa cabbage
• 2 1/2 cups carrots, julienned (about 1 large carrot)
• Small handful red cabbage cored and thinly sliced
• Sugar snap peas or snow peas, roughly chopped & almond slices, as much as you like

Aromatics:

• 1 large garlic clove minced
• 2 thin slices ginger finely chopped
• 2 bulbs scallions chopped. Separate white & green parts
• 1/4 tsp red pepper flakes, optional , optional
• Half one whole star anise (or ⅛ tsp five spice powder)

Dressing: 

• 3 tbsp rice vinegar (or 2 tbsp apple cider vinegar)
• 2 tbsp toasted sesame oil
• 2 tbsp coconut aminos
• 1 tsp grated ginger

Instructions

Chicken: 

1. Season the chicken thighs with salt, garlic, onion, sweet paprika powder on both sides. 
2. Pan fry them with 1 tbsp ghee until both sides are golden brown and cooked through. 
3. Lightly covered w/ aluminum foil & set aside.

Saute:

1.  Saute“aromatics” with 1 tbsp ghee. 
2. Season with a small pinch of salt.
3.  Stir-fry until fragrant (about 10 secs.). 
4. Add thin sliced savoy cabbage and julienned carrots.
5.  Lightly toss them a few times until the vegetables turn slightly softer yet still crisp. 
6. Season with a pinch of salt. 
7. Set aside to cool.
8. Prepare dressing.
9.  Taste and see if more vinegar is needed.
10. Combine sauteed veggies with thin sliced red cabbage, chopped sugar snap peas, almond slices, and sliced chicken. 
11. Pour dressing over. 
12. Give a quick toss and serve.

Nutrition Facts

Amount Per Serving           (299 g)

Calories 256 Calories from Fat 95

% Daily Value*

Total Fat 10.5g 16%

Saturated Fat 2.2g 11%

Cholesterol 124mg 41%

Sodium 506mg 21%

Total Carbohydrates 12g 4%

Dietary Fiber 5g 20%

Sugars 4g

Protein 29g 58%

Vitamin A 176%

Vitamin C 63%

Calcium 7%

Iron 10%