In the Kitchen

Shredded Cabbage Salad (Whole30)

whole30-salad-recipe-image

When it comes to “chopped salad vs. shredded salad,” I’m ALL about the shred! When I was trying to figure out what to meal prep for my first week of the Whole30, I wanted a salad that would hold up for a few days in the fridge, be versatile when it came to whichever protein I was feeling that day, and of course, be tasty AF. In the midst of a Whole Foods shopping trip, my new favorite shredded salad was born.

This salad is easy to make, holds up so well, and is so deliciously crunchy. I made a huge bowl and then divided it into several different glass tupperware containers so that lunch was already ready for my days ahead and could be taken on the go if needed. I loved it even more topped with Jayme Williams’ Crockpot Chicken with a little added turmeric (because health). Check out her Instagram for more delish recipes!

Print Recipe
Shredded Cabbage Salad (Whole30)
whole30-salad-recipe-image
Prep Time 15
Servings
Ingredients
  • Napa Cabbage
  • Red Cabbage
  • Heirloom Carrots
  • Shredded Carrots
  • Red Pepper or pepper color of choice
  • Fennel
  • Cucumber
  • Avocado
  • Urban Kitchen Apothecary's Everything Gomasio Any sesame seed-based seasoning will do
  • Shredded Chicken I used Jayme Williams Fitness Crockpot Chicken made ahead of time
Prep Time 15
Servings
Ingredients
  • Napa Cabbage
  • Red Cabbage
  • Heirloom Carrots
  • Shredded Carrots
  • Red Pepper or pepper color of choice
  • Fennel
  • Cucumber
  • Avocado
  • Urban Kitchen Apothecary's Everything Gomasio Any sesame seed-based seasoning will do
  • Shredded Chicken I used Jayme Williams Fitness Crockpot Chicken made ahead of time
whole30-salad-recipe-image
Instructions
  1. Shred or julienne all ingredients except for the avocado and add to a large bowl. If you are using shredded chicken, throw that in too! Top with generous pinch of gomasio if using.
  2. In a separate small bowl, whisk together the aminos, olive oil & rice vinegar.
  3. Toss the salad with all of the dressing.
  4. Top with sliced avocado and enjoy!
Recipe Notes

The gomasio that I used can be found here.

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2 Comments

  • Reply Brandy Alexander June 16, 2017 at 8:10 am

    That looks great, can’t wait to try it! Thanks for the awesome suggestion.

  • Reply Megan June 19, 2017 at 11:20 am

    This looks amazing! I also stay very busy during the week, so prefer to food prep my work lunches on the weekends. Glad to hear this keeps well a few days in the fridge. I love fennel and naturally I can’t wait to try it 🙂 thanks for the share!

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