Serves 1
Directions
- 1Sautee cabbage and radicchio in a skillet over medium high heat with some olive oil.
- 2Cook for about 5-7 minutes. If your edamame is frozen, add it in the last 2 minutes to cook.
- 3Add everything to a large bowl except the almonds.
- 4Combine all dressing ingredients in a small bowl. If it’s too thick, add a splash of water (it thickens as it sits).
- 5Dump the dressing on the salad and mix well.
- 6Top with toasted almonds & everything bagel seasoning.
Ingredients
- 0.5 small head of savoy cabbage, chopped (can sub regular green cabbage)
- 1 small head radicchio, chopped
- 1 green apple, chopped or cut into matchsticks
- 1 medium carrot, shredded
- 0.5 cup edamame
- 2 chicken breasts, shredded (or any part of chicken, shredded)
- Slivered & toasted almonds, for garnish (can sub any nut)
- 2 tbsp tahini (also amazing with peanut butter or almond)
- 2 tbsp Greek yogurt
- 2 tsp white miso
- 2 tsp sesame oil
- 1 tsp honey
- 2 tsp honey
- 1 tbsp lime (or rice vinegar)
- 1 garlic clove, grated or minced
- 1 tsp sriracha (or less depending on spice preference)
- 0.5 tsp fresh ginger (or ground ginger)
- 2 tbsp coconut aminos (or tamari)
- 1 pinch kosher salt
Equipment
skilletlarge bowlsmall bowl
Tips
- If your edamame is frozen add it in the last 2 minutes of cooking the cabbage and radicchio.
- If the dressing is too thick, add a splash of water.
- You can substitute regular green cabbage for savoy cabbage.
- You can substitute any nut for slivered almonds.
- You can substitute peanut butter or almond butter for tahini in the dressing.
- You can use rice vinegar instead of lime in the dressing.
- You can use less sriracha depending on your spice preference.
- You can use ground ginger instead of fresh ginger.
- You can use tamari instead of coconut aminos.
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