Gluten-Free, Dairy-Free, Serves 4-6
- 2 cups Cabbage shredded
- 1 cup Kale thinly sliced
- ½ cup Carrots shredded
- 2 cups Chicken cooked cubbed
- 1 cup Cilantro chopped
- ⅔ cup Green Onions chopped
- 1 Avocado cubed
- ⅔ cup Sliced toasted Almonds
- Toasted Sesame Seeds
Dressing:
- 2 Tbsp Avocado Oil
- 1 Tbsp Coconut Amino
- 2 Tbsp Rice Vinegar
- 1 Tbsp Maple Syrup
- ½ tsp Minced Ginger
- 1 tsp Sesame Oil
- ¼ tsp Garlic minced
- Sea Salt and Pepper to taste
Directions:
Combine all ingredients for the dressing in a jar. Combine all ingredients for the salad except the avocado and toss. Top with avocado and dressing and enjoy!