Healthy Low-Carb Asian-Inspired Chicken Cabbage Slaw

Chicken and cabbage slaw combines tender chicken and sweet, crunchy cabbage with a tangy, lightly sweetened dressing to make a satisfying salad. Ginger, sesame seeds, low-sodium soy sauce, and lime juice contribute a variety of flavors for a delicious and satisfying meal. It’s heart-healthy, high in protein and fiber, and filled with antioxidants from ingredients like red and green cabbage, carrots, and ginger. 

Recipe Tips, Variations, and Serving Suggestions

• For heart-healthy omega-3 fats, use leftover cooked salmon instead of chicken. 
• For variety, try leftover cooked shrimp or skinless turkey breast.
• For a plant-based option, omit the chicken. Instead, add 2 cups of cooked or canned, drained black beans, or 12 ounces of cooked tofu or seitan. 
• Instead of shredding your own cabbage and carrots, take a shortcut by using a 1-lb bag of coleslaw mix (shredded cabbage and carrots).
• Alternatives to shredded red and green cabbage include napa cabbage or a bag of broccoli slaw mix.
• For a sweet flavor, add ½-1 thinly sliced red bell pepper and ½ cup of grated apple.
• For a Thai flair, omit the sesame seeds in the salad. Instead, add 2 tablespoons of chopped peanuts. In the dressing, reduce the olive oil and the vinegar to 1 tablespoon each. In a small bowl, whisk together 2 tablespoons of creamy peanut butter and 2 tablespoons of water. Then whisk in the other dressing ingredients.
• For a creamy dressing, omit the olive oil. Instead, use ¼ cup of mashed ripe avocado. 
• For a balanced meal with extra fiber and antioxidants, add 2 cups of cooked whole-grain brown rice noodles or whole-wheat noodles, or 2 cups of cooked brown rice.
• You can make this recipe the night before and let the flavors meld together. 
• Try taking it for a healthy lunch.

Recipe for Asian-Inspired Chicken Cabbage Slaw

Makes 4 servings

Ingredients: 

Salad

• 2 cups of shredded red cabbage
• 2 cups of shredded green cabbage
• 1 cup of grated or shredded carrots
• 2 cups of cooked, cubed skinless chicken
• 2 green onions, thinly sliced
• ¼ cup of Thai basil or cilantro, chopped
• 2 tablespoons of sesame seeds

Dressing

• 2 tablespoons of olive oil
• 2 tablespoons of rice wine vinegar or white wine vinegar
• 1 tablespoon of low-sodium soy sauce or tamari
• 2 teaspoons of sugar or honey, or a low-calorie sweetener
• 1 teaspoon of freshly grated ginger or ¼ teaspoon of ginger powder
• Juice from 1 lime
• Salt and pepper to taste

Instructions: 

1. In a large bowl, toss together the cabbages, carrot, chicken, green onions, herbs, and sesame seeds. 
2. In a small bowl, whisk together the oil, vinegar, soy sauce, sugar, ginger, lime juice, and salt and pepper. 
3. Pour the dressing over the vegetables. 
4. Let the salad chill in the fridge for 1-2 hours to let the flavors meld, or refrigerate the salad overnight before serving. 

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Nutrition information per serving (using sugar): 210 calories; 9 grams of fat; 1.5 grams of saturated fat; 50 mg of cholesterol; 270 mg of sodium; 11 grams of carbohydrates; 6 grams of sugar; 3 grams of fiber; 18 grams of protein

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