One of the things I loved most when I would visit California Pizza Kitchen was their Asian Slaw Salad but I would always ask for chicken to be added to it – hence the reason I created this Asian Slaw Chicken Salad! Honestly, I don’t even remember if that’s the correct name on menu or if it’s even on the menu anymore but it was my go-to every time we headed there for a meal. Wow. Now that I think about it – it’s been a while since I’ve visited CPK!
Paleo Magazine and ME!
I’m not gonna lie – this Asian Slaw Chicken Salad came about because Paleo Magazine asked to interview me and create a yummy, easy summer salad recipe. I was ecstatic that they reached out to me! It seems crazy to me, to think that I started blogging just to keep recipes in a designated area for people to see how I ate. Seriously, that was it. I started sharing food on Instagram and people asked for recipes so I thought of no other way but to start a blog to basically create a recipe box for people to shuffle through when they felt like doing so. And then, what the what? Paleo Magazine reaches out to interview me??!!! I felt honored.
Summer Salads
School’s out for summer! I’m so thrilled to be able to have summer off this year. I usually work summer school but I’m taking this summer off and will focus on my blog and Beautycounter (sorry if you read previous blog posts that have mentioned this). I will also be enjoying lots of fun in the sun!! I plan on beach days with my girls and/or alone with a book. Both sound amazingly wonderful! Salads are always so refreshing in the summer so along with this Asian Slaw Chicken Salad, I have a Greek Salad that used to be pretty much a thrice weekly meal. I find it super easy to make and it’s perfect to make ahead for easy lunches or dinners. Add chicken or salmon to make it more of a heartier meal!
Speaking of Beautycounter
Real quick – on the subject of Beautycounter. I mentioned this on my Instagram stories a while back and got quite a nice response so I figured I would mention it here in case I’ve missed people with the ‘story’. I shoot out a Beauty newsletter in the beginning of each month and basically share what might be new with Beautycounter and/or deals going on. Along with that, I share what I am personally adding to corporate deals or sales by offering FREE samples and/or GIFTS w/purchase. I will be sharing Beauty tips ….and not just Beautycounter – but other products or brands that I use and love. One of my favorite brands is Primally Pure! I will be sharing my favorites from Primally Pure in the next newsletter, as well as my GIFT with purchase w/Beautycounter. Simply email me at: cocosbeautycounter@gmail.com and just say “subscribe me” and you’ll be on my list for safer Beauty deals and tips! If you aren’t familiar with Beautycounter or Primally Pure for that matter, click here for Beautycounter and here for Primally Pure to learn more!
Back to Regularly Scheduled Programming
Ok! Back to the Asian Slaw Chicken Salad! There’s not much to say except, ‘go make it’. Super easy my friends but I will admit that it tastes best made ahead to let all the flavors kind of sink in and play together. So I’ll either make it the night before or in the morning and just let it hang out in the fridge for a while. With or without chicken, it’s a perfect salad to have around this summer!
- 2 cups diced, cooked chicken*
- 1 small green cabbage, shredded
- 1 small red cabbage, shredded
- 2 carrots, shredded & peeled
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 cup cashew butter
- 3 tbsp raw honey
- 2 tbsp coconut aminos
- 2 tbsp coconut vinegar or apple cider vinegar
- 1/2 lime, juiced
- 1/4 avocado or light flavored olive oil
- 1 tsp sesame oil
- 1/2 - 1 tsp sriracha
- Pinch of salt
- 1/4 cup green onions, sliced on a diagonal
- 1/4 cup chopped cashews
- 2 tbsp sesame seeds
- Shred cabbage and carrots. Add to a large bowl.
- In a medium sized bowl, combine cashew butter, oils, honey, garlic, ginger, lime juice, salt and sriracha (taste, using 1/2 tsp and add more if you want more of a kick). Whisk.
- Pour dressing over the shredded cabbage/carrots - toss.
- Top off with green onions & chopped cashews, if desired.
- *add 2 cups diced, cooked chicken to make it a meal - this is optional as you might want to just add to a side of your favorite protein!
I made this today after seeing the recipe in Paleo Magazine. OMGoodness! it is delicious! I did have to modify the cashew butter to half sesame and half almond butter. Make it and you’ll be happy you did.
Erika! Thanks for sharing! I love the modification too. I’ll have to try that! I’m so glad you enjoyed! 🙂