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!
| Prep Time | 15 |
| Servings |
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- 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
Ingredients
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- 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.
- In a separate small bowl, whisk together the aminos, olive oil & rice vinegar.
- Toss the salad with all of the dressing.
- Top with sliced avocado and enjoy!
The gomasio that I used can be found here.
2 Comments
That looks great, can’t wait to try it! Thanks for the awesome suggestion.
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!