This cabbage chicken salad is crunchy, fresh, and built for meal prep. Made with shredded chicken, red cabbage and a creamy avocado dressing, it’s a cold lunch you’ll actually look forward to. It stays crunchy for days and works well as a desk lunch that can be eaten with a single fork. Note - ingredients can be approximate
Finely slice the ¼ red cabbage, 1 carrot, 1 cucumber, and ½ capsicum/bell pepper.
Shred or slice the 500 g(1lb) cooked chicken.
Blend 1 Avocado, 1 tbsp Kewpie Mayo, 2 tbsp soy sauce, 1 lemon, 2 garlic cloves until smooth, thinning with Water as needed (it should be a pourable consistency).
Add all ingredients (except crispy shallots) to a large bowl and coat with the dressing. Toss until evenly coated.
Serve with ¼ cup crispy shallots (optional). Note - if meal prepping, keep these separate.
Notes
Note 1 - EdamameYou can get edamame already shelled (so it'll just look like really large peas). It'll come tinned or frozen. If using tinned, drain. If using frozen, defrost in some water to remove any ice crystals before adding.StoringStore in airtight containers for up to 3 days. It won't go soggy even with the dressing, but if you want it super crunchy, store the dressing separately.If serving with crispy shallots, store these separately.