Got Pre-Spring Fever? Try This Asian Fusion Chicken Cabbage Salad

We are half-way through February which means that we are soon heading into Cabbage season!  We truly believe in following God’s schedule and eating what’s in season.  As deliberate a God as He is, there must be a reason for it so we trust it…not to mention science is beginning to see the wisdom in it too…as if we needed to wait on that.  But anyhow, here’s a great one to try during this break from the frigid temperatures because chili may seem a bit heavy when it’s so mild.

Asian Fusion Chicken Cabbage Salad

¼ red cabbage shredded
½ Napa cabbage – sliced
½ cup fresh cilantro
1 cup snow peas or snap peas
½ cup scallions
½ red onion, chopped
1 carrot, thinly sliced
3 cups coarsely chopped cooked chicken
¼ tsp of jalapeño (optional)
¼ cup shoyu or soy sauce
¼ cup water
¼ cup fresh lemon juice
2 tbs maple syrup
2 tbs rice vinegar
2 tbs sesame seeds
1 tbs sesame oil
¼ cup olive oil

1.     Combine all vegetable ingredients
2.     Prepare dressing: whisk all ingredients together
3.     In a separate bowl toss chicken in 1/3 cup of dressing
4.     Pour remaining dressing over cabbage mixture and toss to coat.
5.     Add chicken mixture and toss.


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