Asian Chicken Cabbage Salad
1 Serving:
- 1/3 Pound Chicken Thighs (baked/roasted + shredded)
- 1 1⁄4 Cups Savoy Cabbage (cored + shredded)
- 1 half Carrot (shredded)
- 1⁄4 Cup Red Cabbage (shredded)
- 1⁄4 Cup Snap Peas (chopped)
- A Small Handful Almonds (sliced)
- 1⁄4 Tablespoon Ghee (or butter)
- 1⁄4 Garlic Clove (minced)
- 1⁄2 Thin Slices Ginger (fresh)
- 1⁄2 Scallions (bulbs + diced)
- Dash Red Pepper Flakes (optional)
- Dash Star Anise
- Salt + Pepper (to taste)
Preparation and Cooking:
Sauté garlic, ginger, scallions, red pepper flakes and star anise for about 1 minute in butter or ghee. Add in savoy cabbage, carrots, lightly tossing them a few times until the vegetables are slightly softened. Add salt + pepper to season. Combine sautéed vegetables with red cabbage, chopped snap peas, almonds, and shredded chicken. Toss with one of recommended salad dressings.
