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Orange Cabbage Salad


Serves: 3 to 4


  • 2 Chicken Breasts
  • 1/2 head of Green Cabbage
  • 1/2 head of Purple Cabbage
  • 6 Green Onions
  • 1/2 bunch of Cilantro
  • 2 large Carrots
  • Optional: Sesame seeds for topping


  • 3 tablespoons Fresh Ginger, grated
  • 1 Clove Garlic, minced
  • 1/4 cup Sesame Oil
  • 1/4 cup Maple Syrup
  • 1/3 cup Coconut Aminos
  • 3 tablespoons Rice Vinegar
  • Zest of an Orange
  • Juice of one Orange (2-3 tablespoons)


  1. Begin by cooking the chicken breasts. Slice each breast in half horizontally to create thinner pieces. Season with salt and pepper, then cook to your preference. Grilling or baking at 350°F (175°C) for 30 to 35 minutes until fully cooked works well. Set aside to rest while preparing the salad.
  2. Thinly slice both types of cabbage and carrots, then add them to a large bowl.
  3. Chop the green onions and cilantro, then add them to the bowl.
  4. Dice the cooked chicken breasts into cubes and add them to the bowl with the vegetables.
  5. For the dressing, combine grated ginger, minced garlic, sesame oil, maple syrup, coconut aminos, rice vinegar, orange zest, and orange juice in a jar. Shake well to combine.
  6. Pour the dressing over the salad and toss until everything is evenly coated.
  7. Top with sesame seeds for added texture and flavor.
  8. Serve and enjoy this vibrant and flavorful salad!



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