Asian Chicken Crunch Salad

Ingredients

For the Salad:

• 2 cups shredded cabbage (green or red)
• 1 cup shredded carrots
• 1 cup cooked chicken breast (shredded or cubed)
• 1/2 cup sliced cucumber
• 1/2 cup chopped bell peppers (red or yellow)
• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds
• 1/4 cup chopped almonds or peanuts (optional, for extra crunch)

For the Dressing:

• 2 tablespoons soy sauce (or coconut aminos for keto)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 teaspoon erythritol or sweetener of choice
• A squeeze of lime juice
• A pinch of red pepper flakes (optional, for spice)

Instructions

1. Prepare the Salad Base:
   In a large bowl, combine shredded cabbage, carrots, cooked chicken, cucumber, bell peppers, and green onions.
2. Make the Dressing:
   In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, garlic, ginger, sweetener, lime juice, and red pepper flakes.
3. Toss and Combine:
   Pour the dressing over the salad ingredients and toss everything together until well coated. Adjust seasoning to taste.
4. Add the Crunchy Toppings:
   Sprinkle sesame seeds and chopped almonds or peanuts on top just before serving for extra crunch.
5. Serve and Enjoy:
   Serve immediately for a fresh, crisp texture, or chill for 30 minutes to let the flavors meld together.

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