Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon plus 1/4 cup sesame oil, divided
  • 1/2 cup slivered almonds
  • 2 tablespoons sesame seeds
  • 1/4 of a purple cabbage (about 2 cups), cored sliced thin
  • 1/2 of a green cabbage(about 4 cups), cored and sliced thin (see note)
  • 2 green onions, sliced
  • 2 cups cooked shredded chicken (check out this post)
  • 1/3 cup raisins
  • 1/4 cup rice wine vinegar
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar

Instruction

  • In a small pan, heat 1 teaspoon sesame oil over medium heat. Once hot, add sesame seeds and almonds and toast until lightly golden. Remove from heat immediately and set aside.
  • In a large bowl add purple cabbage, green cabbage, green onions, shredded chicken and raisins. Toss together until combined.
  • In a small bowl whisk together the vinegar, 1/4 cup sesame oil, olive oil, coconut aminos and coconut sugar. Pour over the cabbage and chicken and mix well.
  • Sprinkle the toasted almonds and sesame seeds on top of the salad and serve!