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Still dealing with the post-Thanksgiving bloat? This Asian Cashew Chicken salad is the perfect solution. Full of vibrant vegetables, it is anti-inflammatory and checking all of the healthy boxes. The dressing is cashew butter, coconut aminos, fish sauce and lime juice, with a few other ingredients. The Cole slaw mix and other vegetables give the salad a great crunch. Throw some chicken in there for your protein, or you could easily sub shrimp or sliced beef.

I am all about keeping things simple and using any shortcuts possible. Trader Joe’s has all of these salad ingredients pre-washed and bagged and ready to go. It cuts down on prep time so this salad can be ready in no time at all! I also used a rotisserie chicken and just removed the skin and bones and chopped the chicken. No sense in making things tough on yourself. Keep it as simple and healthy as possible!


1 bag shredded cabbage mix

1 bag grated carrots

1 bad sugar snap peas

1 red pepper, sliced thin

1 yellow pepper, sliced thin

1/2 cup chopped cilantro

1 rotisserie chicken, de-skinned and de-boned, chopped into bite size pieces (you can also use grilled chicken breasts)

1/2 cup dry roasted cashews

For the Dressing:

1/3 cup cashew butter (you can sub almond butter)

1/4 cup coconut aminos

2 tbsp Red Boat fish sauce

2 tbsp rice wine vinegar

2 tsp sesame oil

1 tbsp olive oil

Juice of 1 lime

Mix all dressing ingredients together with a whisk in a small bowl until smooth.


For the salad:

In a large bowl, add the cabbage mix, carrots, snap peas, bell peppers and cilantro. Toss well. Add the chicken. Pour the dressing over salad and toss well. Top with Cashews. Enjoy!