A Sensational Green Cabbage Salad with Roast Chicken for Spring
I love green cabbage! It’s underrated and underappreciated, but what’s not to love? It adds a delicious welcome crunch to so many of my favorite dishes. Springtime brings with it a sense of renewal, and what better way to embrace the season than with a fresh, flavorful, and healthful salad? Inspired by the traditional combination of green cabbage, carrots, and mint, I’ve crafted my own unique spin on this classic cabbage salad combo that is naturally Whole30, Paleo, and irresistibly delicious.
How to Choose The Perfect Head of Green Cabbage at the Store:
To pick a fabulous head of cabbage at the store, just follow my simple shopping tips!
- First, look at the outside leaves. They should be bright and colorful, with no yellow or droopy parts. Whether you choose green or red cabbage, the leaves should be fresh and crisp.
- Next, the cabbage should feel heavy for its size and be nice and firm, which means the leaves are packed together tightly.
- Also, make sure there are no bad parts, like soft spots, holes, or marks on the cabbage.
- Lastly, check the stem end of the cabbage. It should have a clean cut and not be too dried out.
Cabbage: An Unsung Hero of the Culinary World!
Embracing new fruits and vegetables during the change of seasons is my favorite way to welcome spring, and that’s part of why I’m so excited about this new dish. It’s a pretty amazing cross between a fabulous cabbage salad and a mayo-less coleslaw. So many cultures serve this kind of salad, from Middle Eastern to Vietnamese, and it’s a vibrant flavor combination I often crave.
Spring in a Bowl: A Crisp, Flavorful Salad Featuring Green Cabbage.
The traditional ingredients of green cabbage, carrots, and mint always inspire me to create my own version. It’s healthful and light for spring, plus it just happens to be naturally Whole30! Beyond that, it’s downright delicious.
This is a super clean and delicious spring option. It’s fresh, crunchy, and addictive. It even makes a perfect snack. The herbs help enhance all the individual flavors and bring the salad to life.
And what’s nice is that it can be done in advance to bring with you if you’re traveling. When I head to my cabin, I place each ingredient in separate jars, and it’s ready to serve when I arrive.
What a delicious entrée salad. Not only does it hit all the notes, but you feel great enjoying something so good for you.
You could create an amazing taco around this salad with the addition of jalapeño and serrano peppers. I took it in a different direction with a Creamy Hoisin Sauce, which is truly the star of the show.
From Sandwiches to Salads: The Ultimate Guide to My Favorite Cabbage Creations.
Cabbage is such a versatile and affordable ingredient. It’s certainly wonderful served as a salad or sprinkled into soups, but I also really LOVE cabbage as coleslaw! Who doesn’t love coleslaw as a refreshing side dish with practically everything? Coleslaw is actually a secret ingredient in so many of my sandwiches.
Here are a few ways I love to incorporate green cabbage into my favorite recipes.
Nashville Hot Chicken Sandwich
This Nashville Hot Chicken Sandwich is next -level delicious! It can be made gluten-free or regular, and it is an absolute crowd-pleaser.
Whole30 Easy And Healthy Chicken Salad with Mandarins
On Whole30, one thing I really miss is a delicious Asian-inspired Chicken Salad. This easy and healthy chicken salad recipe is all about the prep and combines some fantastic flavors to satisfy those cravings while keeping you on track with your Whole30 journey.
World’s Best Braised Green Cabbage from Nom Nom Paleo
Braising cabbage—cooking it in some fat and a bit of liquid in a closed cooking vessel until it’s meltingly tender—is a magical example of how patience pays off.
Roasted Chicken Coleslaw Sandwich
I’m delighted with this sandwich recipe! It is a combination of really simple ingredients: roasted chicken, coleslaw, and a simple honey mustard.
I love a light and fresh soup for Spring and here’s my take on a posole called “faux-sole”. It’s so lovely served with fresh toppings like cabbage, chopped onions, avocado chunks, and radishes. Perfection!
Speaking of cabbage, I love the recipe for Lucja’s Stuffed Cabbage pictured above from my cookbook, which also includes an old-school red cabbage with apples and bacon–both recipes alone are worth the book’s price!
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
This fabulous salad with cabbage is Whole30, Paleo, and perfect for any day of the week when you want a hearty, refreshing meal.
For the salad
- 2 bone-in, skin-on chicken breasts
- 1 ½ teaspoons extra virgin olive oil
- 2 ½ teaspoons Kosher salt, divided
- ¾ teaspoon freshly ground black pepper
- 10 cups thinly sliced cabbage, you can use Savoy, Napa, or regular green cabbage
- 1 cup julienned carrots
- 1 cup of sliced green onions (thinly cut along the bias)
- ¼ cup fresh mint leaves, roughly chopped
- ¼ cup fresh basil leaves, roughly chopped
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 1/2 cup coconut aminos
- 4 tablespoons compatible almond butter
- 2 tablespoons fresh orange juice
- 4 teaspoons rice vinegar
- 2 garlic cloves, pressed
- 2 teaspoons compatible hot sauce
Make the dressing:
Combine all the ingredients in a blender or food processor and blend to fully combined. Transfer into a container or mason jar and set aside.
Prepare the salad:
Preheat oven to 375°F. Prepare a parchment-lined baking sheet.
Rub the chicken breasts with olive oil all over. Sprinkle 1 ½ teaspoons of salt and the pepper all over the chicken breasts. Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes, or until the skin of the chicken is golden brown.
Remove from oven and set aside to cool. Once cool, remove the skin and bone from the chicken breast and using your hands or electric mixer to shred the chicken.
In a large bowl, add the cabbage and 1 teaspoon of kosher salt. Toss to coat all over. Then add the carrots, green onion, mint, basil, cilantro, and chicken. Toss to combine. Lastly, drizzle half of the dressing and toss to coat all over the salad. Add more if needed, and enjoy!
- Serving Size: NCL Green Cabbage Salad
- Calories: 413
- Sugar: 12.4 g
- Sodium: 1570.8 mg
- Fat: 14.8 g
- Carbohydrates: 35.6 g
- Protein: 37.9 g
- Cholesterol: 99.3 mg
Keywords: paleo, whole30, gluten free, salad, slaw, cabbage, savoy cabbage, green cabbage, cabbage salad