- 2 Tbsp. olive oil
- 2 Tbsp. sesame oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. coconut aminos
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. powdered ginger
- 1/4 tsp. powdered stevia
- Salt and pepper to taste
- 1 large shallot
- Light oil such as olive or avocado
- 2 cups cooked shredded chicken
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup broccoli florets
- 1/4 cup sliced green onions
- 1/4 cup cilantro leaves
- 1 Tbsp. sesame seeds
To make the dressing, add olive oil, sesame oil, apple cider vinegar, coconut aminos, garlic powder, onion powder, powdered ginger, powdered stevia, salt and pepper to taste into a small bowl. Whisk to combine, set dressing aside.
To prepare fried shallots, slice shallot into thin rings. Place rings into a pan with an inch of light oil such as olive or avocado. Heat oil over high heat and wait for shallot rings to begin bubble. Lower heat to medium and wait for bubbles to subside and rings to turn golden brown, about 8 to 10 minutes. Transfer fried shallots to a plate lined with paper towel and cool completely, set aside.
To make the salad, add cooked shredded chicken, shredded green cabbage, shredded purple cabbage, broccoli florets, sliced green onions, sliced almonds, cilantro leaves and sesame seeds in a large bowl, toss lightly. Pour dressing over salad, toss lightly to combine. Garnish salad with fried shallots, serve immediately.
Fried shallots can be prepared ahead and stored in an air tight container until ready to use.