HoldMyGFBeer
Feb 23, 20203 min
Updated: Feb 24, 2020
On a chilly winter day in Florida, it's nice to have something warm to eat... so I cooked our salad! :) Juicy chicken and slightly cooked, but still crunchy, cabbage are tossed with a creamy dressing that happens to be dairy-free! The wonderful creaminess comes from tahini, a flavorful paste made from sesame that adds a ton of richness to sauces (I like Mighty Sesame, Organic, Fine Sesame Tahini because it tastes yummy and comes in an easy-to-use squeeze bottle).
This dish also works perfectly as a cold salad... and not cooking the slaw will save you time. I like the cooked version because it brings out the flavor of the cabbage (and it's easier to digest).
This dish is a healthy powerhouse! Literally, every ingredient does a body good. Turmeric and ginger are both packed with anti-inflammatory benefits. Tahini is also reduces inflammation, provides protein, and is a good source of fiber. Speaking of fiber, we can't overlook the fiber contained in cabbage. While you could keep this vegetarian by omitting the chicken, I like the extra protein it adds. Cilantro and red chili are both wonderful antioxidants. ... and these are just a FEW of the benefits in this salad! There are far too many for me to list.
I like to start cooking the red cabbage first because it takes a bit longer to soften than white cabbage.
Add the slaw mix, red chilis, and green onions. Cook for about 10-15 minutes.
While the veggies are cooking, saute the chicken strips. You could also use store-bought rotisserie chicken or leftover chicken to make prep even easier.
Remove the veggies from heat, add the cooked chicken, and mix.
Add the dressing and stir to evenly coat all ingredients.
Garnish with cilantro, chopped green onion tops, and a few red chili slices (optional).
I like to use Mighty Sesame, Organic, Fine Sesame Tahini in a handy squeeze bottle.
INGREDIENTS:
For the Turmeric Tahini Dressing:
2 tsp turmeric
2 T tahini
1 clove garlic, minced
1 tsp ginger, minced
2 tsp honey
3 T apple cider vinegar
1/2 cup extra virgin olive oil
For the salad:
3 T extra virgin olive oil, divided
1/2 head red cabbage, shredded
1 16 oz bag slaw mix
1 red chili, chopped
3-4 green onion, sliced (reserve some of the tops for garnish)
2 chicken breasts, sliced into strips
salt and pepper to taste
1/3 cup craisins (Optional). You could also use dried chopped apricots or dates.
DIRECTIONS:
In a bowl, combine all of the dressing ingredients, mix well, and set aside.
Heat 2 tablespoons of the olive oil in a large skillet at medium high
Begin cooking the shredded red cabbage and a pinch of salt in the oil. Cook for about 5 minutes
Add the red chilis and slaw mix. Cook for about 10 minutes.
While the veggies are cooking, warm the remaining 1 tablespoon olive oil in a second skillet for the chicken strips. Salt and pepper the chicken and cook through.
Remove the veggies from the heat, add the cooked chicken and craisins, and mix gently.
Pour the dressing over the salad mixture and toss to coat everything evenly.
Transfer to a serving bowl and garnish with cilantro leaves, reserved green onion tops and red chili slices.
Serve and enjoy!
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I am neither a chef nor a nutritionist (just a simple home cook) so I do not provide caloric and nutritional info for my dishes.
Keywords: chicken salad, turmeric, gluten-free salads, side dishes, coleslaw, slaw, cabbage, chicken
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