Chinese Chicken Salad by Rubies and Radishes

Chinese chicken salad

Chinese Chicken Salad #paleo

YAY FOR RUBIES AND RADISHES HER PALEO SLOW COOKER COOKBOOK WAS ON DR.OZ.!!I have made alot of her amazing recipes here is a link to her site:
1 small head (or 4 cups) savoy cabbage, finely shredded – (you can sub napa cabbage)
1 cup carrot, julienned (about 1 large carrot)
1/4 cup scallions, trimmed and julienned (about 3 scallions)
1/4 cup radishes, julienned
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 cups cooked chicken (I used a leftover rotiserrie chicken)
2 tablespoons coconut vinegar (you can sub Mirin – rice wine)
3 tablespoons coconut aminos (you can sub tamari)
2 tablespoons sesame oil (use unrefined, expeller or cold-pressed)
juice of 1/2 a lime
1 chipotle pepper (or sub 1/2 teaspoon hot sauce of your choice)
1 clove garlic, crushed
1 teaspoon fresh ginger, grated
1 teaspoon raw honey
  1. Salad – Combine cabbage, carrots, scallions and radishes. Top with chicken, cilantro and mint and set aside. 
  2. Vinaigrette – If using a chipotle pepper (which I highly recommend!), remove the seeds and place it in a small bowl and cover it with warm water for 30 minutes to help it rehydrate. Once rehydrated, pulse it a few times in a food processor. Combine with the rest of the vinaigrette ingredients. Taste to see if it needs any adjustments. If it is too spicy, you can add more lime juice to counteract it.
  3. Drizzle salad with vinaigrette & enjoy!
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