What to do
- Make the dressing: Mix all ingredients together in a bowl and set aside.
- Make the bowl: Line salad bowls with butter lettuce and set aside. Place the carrot ribbons, shaved red and green cabbage, diced beets, and cilantro in a mixing bowl. Pour over half the dressing and toss to coat. Shingle the sliced chicken in the bowls and place the dressed salad alongside. Spoon over more of the dressing onto the chicken and sprinkle salad with sesame seeds.
**Serve right away. Keeps well in the fridge for up to 3 days.
What you’ll Need
1-inch piece fresh ginger, finely grated
1 small garlic clove, minced
1 tbsp apple cider vinegar
1 tbsp lime juice
2 tbsp coconut aminos
3 tbsp avocado oil, or neutral oil
2 tsp toasted sesame oil
1 tsp fish sauce
¼ tsp sea salt
2 tsp chili pepper flakes
½ head butter lettuce
3 large carrots, shaved into ribbons (with vegetable peeler)
1/3 head red cabbage, thinly sliced
1/3 head green cabbage, thinly sliced
1 (6.5oz) package Honey-Ginger Love Beets, diced
1 cup cilantro leaves
Sliced roasted chicken
1 tbsp sesame seeds