Easy Thai Slaw
(AIP, Paleo, GF, DF, Nut-free, Soy-free)
Ingredients
- ½ head green cabbage cut into thin strips
- ½ head red cabbage cut into thin strips
- 2 cups shredded carrots
- ¼ cup green onions chopped
- 2½ cups shredded chicken
- ½ cup coconut aminos
- 2 Tbsp extra virgin olive oil
- 2 limes juiced, plus extra for topping
- 1 tsp honey
- ¼ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ginger powder
- ¼ tsp sea salt plus extra for topping
- cilantro for topping
- chopped nuts (almonds, cashews, etc.) for topping (optional)
Instructions
- In a large bowl add green and red cabbage, carrots, green onion, and chicken and toss everything together.
- In a small bowl mix coconut aminos, olive oil, lime juice, honey, onion powder, garlic powder, ginger powder, and sea salt and whisk together.
- Pour the sauce over the veggie mix and toss to combine. Sprinkle a little more salt over the mixture (unless you're using soy sauce), and toss.
- Let the dish sit in the fridge for about 30 minutes to let the flavors meld.
- Serve in bowls topped with cilantro, extra lime, and nuts (if tolerated). Enjoy!