Paleo Whole30 Keto Asian Chicken Cabbage Salad
Try this Paleo Whole30 Keto Asian Chicken Cabbage Salad recipe
Try this Paleo Whole30 Keto Asian Chicken Cabbage Salad recipe
- ingredients
- 1
- 3
- 2
- cups
- 1/4
- optional
- salad:
- 1 large garlic clove minced
- ginger
- aromatics:
- tbsp
- tsp
- 2 tbsp coconut aminos
- finely chopped
- garlic clove
- rice vinegar
- toasted sesame oil
- 2 1/2
- 1 tsp grated ginger
- large
- 8
- scallions
- red pepper flakes optional
- coconut aminos
- 2 tbsp toasted sesame oil
- lbs
- minced
- grated ginger
- small
- ingredientschicken seasonings:1 3/4 lbs chicken th 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 ha
- chicken seasonings:1 3/4 lbs chicken thighs (bonel skinless) alt. chicken breasts salt, garlic, onion, sweet paprika powder , , lightly sprinkle over both sides of chicken
- 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
- 1 3/4 lbs chicken thighs (boneless skinless) alt. chicken breasts
- 1 3/4
- chicken thighs (boneless skinless) alt. chicken breasts
- salt garlic onion, sweet paprika powder , , lightly sprinkle over both sides of chicken
- 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 and almond slices, as much as you like
- 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 and almond slices, as much as you like
- 8 cups savoy cabbage , cored and thinly sliced alt. nappa cabbage
- savoy cabbage
- cored and thinly sliced alt. nappa cabbage
- 2 1/2 cups carrots julienned (about 1 large carrot)
- carrots julienned (about 1 large carrot)
- small handful red cabbage cored and thinly sliced
- handful
- red cabbage
- cored and thinly sliced
- sugar snap peas or snow peas roughly chopped and almond slices, as much as you like
- sugar snap peas or snow peas roughly chopped and 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 and green parts 1/4 tsp red pepper flakes, optional , , optional half one whole star anise , (or 1/8 tsp five spice powder)
- 1 large garlic clove minced 2 thin slices ginger , finely chopped 2 bulbs scallions , chopped. separate white and green parts 1/4 tsp red pepper flakes, optional , , optional half one whole star anise , (or 1/8 tsp five spice powder)
- 2 thin slices ginger finely chopped
- thin slices
- 2 bulbs scallions chopped. separate white and green parts
- bulbs
- chopped. separate white and green parts
- 1/4 tsp red pepper flakes optional , , optional
- half one whole star anise (or 1/8 tsp five spice powder)
- half
- one whole
- star anise
- (or 1/8 tsp five spice powder)
- dressing: (can be easily doubled):3 tbsp rice vine (or 2 tbsp apple cider vinegar) 2 tbsp toasted sesame oil 2 tbsp coconut aminos 1 tsp grated ginger
- dressing: (can be easily doubled):
- 3 tbsp rice vinegar (or 2 tbsp apple cider vinegar) 2 tbsp toasted sesame oil 2 tbsp coconut aminos 1 tsp grated ginger
- 3 tbsp rice vinegar (or 2 tbsp apple cider vinegar)
- (or 2 tbsp apple cider vinegar)
- Carbohydrate 116.896506562953 g
- Cholesterol 244.939879584 mg
- Fat 314.624436688052 g
- Fiber 43.3704398806726 g
- Protein 38.2914625851195 g
- Saturated Fat 45.929230233261 g
- Serving Size 1 1 recipe (4486g)
- Sodium 482.866206027336 mg
- Sugar 73.5260666822806 g
- Trans Fat 15.5211631250659 g
- Calories 3326 calories
Step-by-step
- Prepare the chicken seasonings with salt, garlic, onion, and sweet paprika powder, and lightly sprinkle over both sides of the chicken.
- Prepare the salad by combining savoy cabbage, carrots, red cabbage, sugar snap peas or snow peas, and almond slices.
- Prepare the aromatics including minced garlic, chopped ginger, scallions, red pepper flakes, and optional star anise or five spice powder.
- Prepare the dressing by combining rice vinegar or apple cider vinegar, toasted sesame oil, coconut aminos, and grated ginger.
Raw ingredient lists hide the physical reality of moisture management. Cabbage naturally holds high internal water volume. Salting shredded savoy or nappa cabbage thirty minutes before assembly extracts excess cellular liquid. This crucial resting phase stops the greens from diluting the dressing. Rinse the drained leaves thoroughly under ice-cold water. Spin them dry in a salad spinner until completely free of surface droplets.
Thermal control dictates the quality of the protein. Sear boneless skinless chicken thighs over medium-high heat in a heavy cast-iron skillet. Target an internal temperature of 165 degrees Fahrenheit measured at the thickest center point. Let the cooked meat rest for ten uninterrupted minutes before slicing. Resting allows muscle fibers to reabsorb escaping juices instead of pooling on the cutting board.
Emulsifying the dressing requires balancing acidity and fat density properly. Whisk rice vinegar and toasted sesame oil vigorously until the liquid appears opaque. Coconut aminos provide umami depth without excessive sodium. Grated fresh ginger introduces volatile aromatic compounds that degrade rapidly if exposed to air for more than twenty minutes. Mix the dressing components immediately before pouring over the salad greens.
Storing leftover components separately prevents premature softening. Keep dressed cabbage and dry ingredients apart in airtight glass containers for up to two days. Cabbage treated with salt retains structural crunch much longer than untreated leaves. Add toasted almond slices at the table to maintain maximum crispness in every serving.
