Ingredients
The following ingredients have 4 Servings
- 1.5 lb. chicken breasts (cooked and shredded)
- 12 oz coleslaw mix (or 1/2 green cabbage, shredded)
- 1/3 cup green onions (thinly sliced, green part only (2 oz) )
- 4 tablespoons reduced sodium soy sauce ((or use a gluten-free alternative))
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey (real or sugar-free)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger root (minced)
- ¼ teaspoon red pepper flakes
- 1 tablespoon sesame seeds
Instruction
- Use your hands to shred the chicken breasts. Place the chicken pieces in a very large mixing bowl.
- Add the shredded cabbage and the green onions and toss everything together.
- In a small jar, add the dressing ingredients. Shake well to mix. You can also whisk the dressing ingredients in a small bowl. Pour the dressing over the salad and toss to coat.
- Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving and sprinkle with sesame seeds.
