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Crunchy Thai Chicken Salad

Delicious and fresh salad with complex but playful flavors that will keep you coming back for more. Great as a stand-alone meal that makes the best leftover lunch.


1 Small Green Cabbage

1 Small Red Cabbage

3 Carrots

2 Bunches of Fresh Cilantro (Stems reserved)

2 Bell Peppers

1 Apple or Mango

1 English Cucumber

Roasted Chicken (leftovers are great)

1/2 C Toasted Almonds


2 Tbs of Tahini

1 Tbs of freshly grated ginger

1 Tbs of Coconut Aminos

1 Tbs Apple Cider Viniger

Cilantro Stems

3 Limes - Zest and juice

2 Medjool Dates

1 tsp of Tumeric (optional)

Water or unsweetened coconut milk to thin the dressing


1. Thinly slice both cabbages. You can use a food processor for this.

2. Grade the carrots and slice the rest of the ingredients.

3. Place the ingredients into a large bowl and toss.

4. Place all the dressing ingredients in a blender. Use water or unsweetened coconut milk to thin the dressing to desired consistency.

5. Pour the dressing over the salad and toss.

6. Sprinkle with toasted almonds.

Note: Add 1 Thai chili pepper to the dressing for a little kick!


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