Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons coconut aminos sub with reduced sodium soy sauce
- 2 tablespoons maple syrup sub with honey
- 4 teaspoons sesame oil
- 2 teaspoons freshly grated ginger
- 1 clove garlic minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 1 package ramen noodles crushed into small pieces
- 1/2 cup sliced almonds
- 4 cups shredded rotisserie chicken breast
- 5 cups chopped napa cabbage
- 1 cup chopped purple cabbage
- 1 large carrot grated
- 2 green onions sliced thinly on the bias
- 1/4 cup chopped fresh cilantro
Instructions
- In a small bowl, whisk together the olive oil, apple cider vinegar, coconut aminos or soy sauce, maple syrup, sesame oil, ginger, garlic, sea salt, and black pepper until combined.
- Taste the dressing and adjust the seasoning as needed.
- In a separate bowl, combine the crushed ramen noodles, sliced almonds, shredded chicken, napa cabbage, purple cabbage, grated carrot, green onions, and cilantro.
- Pour the dressing over the salad ingredients and toss well to coat everything evenly.
Notes
For a vegetarian option, replace chicken with tofu or chickpeas.
Adjust the amount of salt and pepper according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.