Ingredients Jump to Instructions ↓

  1. 1/2 large head green cabbage , very finely chopped

  2. 1/2 cup peanut s, chopped (or more, I reduced the amount of peanuts to make it more South Beach Diet friendly)

  3. 1/2 cup thinly sliced green onion s

  4. 1 bunch cilantro , chopped (use at least 1/2 cup chopped cilantro, or more)

  5. 1 bunch radish es Handful of sugar snap peas Two chicken breasts salt and fresh ground black pepper to taste Dressing :

  6. 2 T rice vinegar (not seasoned)

  7. 1 T agave nectar, honey , sugar, or Splenda (I used agave nectar, use that or Splenda for South Beach diet)

  8. 2 tsp. sesame oil

  9. 3 tsp. soy sauce

  10. 1 tsp. Sriracha sauce (or less, or this can be left out for a less spicy version)

  11. 1/4 cup canola or peanut oil

  12. 1 teaspoon limes juice

Instructions Jump to Ingredients ↑

  1. Cut cabbage head in half and save half for another salad. Remove core from the half you’re using, then cut cabbage into very thin slices (less than ¼ inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro, and chop peanuts, chop radishes. (I threw them all in my food processor.) Cook chicken breasts and then chop. In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined. In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro. Add dressing a little at a time, until salad seems as wet as you’d like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately.


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