Thai Chicken Salad

Step by Step Instructions

1. 1

   Add frozen cauliflower rice to a small non-stick skillet. Cook over medium heat, stirring occasionally, until all of the moisture is cooked from the cauliflower. Remove from heat and add to a large bowl to cool.

   For this step

   • 1 cup frozen cauliflower rice
2. 2

   Thinly shred both cabbage wedges using a mandoline slicer or knife.

   For this step

   • 1/4 head of green cabbage
   • 1/4 head of purple cabbage
3. 3

   Slice cucumber into quarter moon slices. Add both cooked cauliflower rice, both cabbage types, carrots, cucumber and edamame to a large bowl.

   For this step

   • 1/4 English cucumber or 1/2 regular cucumber
   • 1/4 cup matchstick cut or shredded carrots
   • 1/2 cup shelled edamame
4. 4

   Cut chicken into smaller chunks with a knife. Add to the bowl along with the green onion.

   For this step

   • 1 cup cooked, shredded chicken
   • 2 green onions, sliced
5. 5

   To make the dressing, combine all of the ingredients for the dressing in a small bowl or mason jar. Add a few tablespoons of water or avocado oil to thin it out if necessary.

   For this step

   • 1/4 cup creamy peanut butter
   • 2 tablespoons lime juice
   • 2 tablespoons soy sauce
   • 1 tablespoon sesame oil
   • 1 teaspoon sugar-free sweetener
   • 1/4 teaspoon powdered ginger
   • 1/4 teaspoon garlic powder
6. 6

   Add dressing to the salad and toss to combine.