2-3cupssugar snap peastrimmed and cut into ¼-inch pieces
1cupsshredded red cabbage
1cupshredded carrots
1cupchopped fresh cilantro
6green onionssliced
2cupsshredded cooked chicken
1cupsliced almondstoasted (see separate instructions)
2Tbspblack sesame seeds
2Tbspsesame seeds
Instructions
Make the Vinaigrette
In a small jar with a lid, combine the coconut aminos, orange juice, olive oil, sesame oil, garlic, ginger, salt, black paper, and cayenne. Cover the jar and shake vigorously to blend.
For the Salad
In a very large bowl, combine the napa cabbage, green cabbage, snow peas, red cabbage, carrots, cilantro, and green onions.
Add the chicken, almonds, and sesame seeds and toss to combine.
Pour the vinaigrette over the salad and toss to coat. Serve immediately.
Toasted Almonds
Spread almonds in a single layer on a rimmed baking sheet.
Toast in a preheated 375°F oven, stirring once, until fragrant and lightly browned, 5 to 7 minutes.
Let cool before chopping.
Notes
From The Whole30 Cookbook - recipe by Nan and Nicole of Whole Sisters (page 116)