I came across this recipe on Kat Ashmore's TikTok @KatCanCook. It's not on her website/blog, but I've left a link to her page for you to check her out, anyway. Promise it's worth the time. Kat once lived the life of being Martha Stewart's recipe developer! Need I say more?
The recipe originally calls for red pepper strips and not carrots, but I prefer the carrots. Feel free to substitute for 2 thinly sliced red peppers.
Chicken Cabbage Salad with Miso Dressing
This is a hearty, flavorful and hugely nutritious and filling salad that keeps in the fridge for weeks! If you're not a cilantro person, skip it.
2 C Shredded Rotisserie Chicken
1/2 large Green Cabbage, shredded/thinly chopped
1 small Radicchio, shredded/thinly chopped
1 large Carrot, peeled and cut into matchsticks
1/2 White Onion, thinly sliced and soaked in cold water for 10 min.
1 bunch Cilantro, roughly chopped
1 bunch Parsley, roughly chopped
1 1/2 C Chopped Toasted Cashews
2 cloves Garlic, smashed
1 small Shallot, quartered
2 TBS Toasted Sesame Oil
2 TBS Tamari (or coconut aminos or soy sauce)
2 TBS Balsamic Vinegar
2 TBS Apple Cider Vinegar
1 TBS White Miso (can sub for tahini)
1 TBS Honey
1/2 C Sunflower Oil
Healthy Pinch of Flaky Sea Salt (ie: Maldon)
Prepare salad ingredients and combine in a large bowl.
Combine dressing ingredients in a blender and blend until smooth. Pour over the salad. Serve.
Store leftovers in an airtight container in the fridge for several days!