Ingredients
Scale
- 1 (14-ounce) bag coleslaw (or 7 cups shredded cabbage)
- 2 cups diced or shredded cooked chicken
- 1 cup loosely-packed chopped cilantro
- 2/3 cup sliced green onions
- 2/3 cup sliced or slivered almonds, toasted
- 1/2 cup shredded carrots
- 1 avocado, peeled, pitted and diced
- Toasted sesame seeds, for sprinkling
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce (or tamari)
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1 small garlic clove, pressed or minced (or 1/4 teaspoon garlic powder)
- A few twists of freshly-cracked black pepper
Instructions
- Make the vinaigrette: Whisk together avocado oil, rice vinegar, soy sauce, maple syrup, sesame oil, ground ginger, garlic, and black pepper in a small bowl or shake in a mason jar until combined.
- Toss the salad: Add the coleslaw, chicken, cilantro, green onions, almonds, carrots, and avocado to a large mixing bowl. Drizzle with the vinaigrette and toss until everything is evenly coated.
- Serve: Plate the salad right away and sprinkle toasted sesame seeds on top before serving.
Notes
- Use rotisserie chicken to save time.
- Toast the almonds in a dry skillet over medium heat for 2 to 3 minutes until golden.
- Add the avocado just before serving to keep it from browning.
- Store leftover salad and dressing separately in the fridge for up to 2 days.
- Swap soy sauce for tamari to keep this gluten free.
- You can add mandarin orange segments or edamame for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg