Asian Chicken Cabbage Salad

Years ago my sister brought this Asian Chicken Cabbage Salad to our family Super Bowl party, and right away people wanted the recipe. So she gave me the recipe over the phone, and then I made a low-carb version using all cabbage (no carrots), omitting the crunchy ramen noodles, and using sweetener instead of sugar.

If you like chicken and cabbage and Asian flavors, you’re going to love this salad too!

• 3 cups diced, cooked chicken
• 6 cups thinly sliced and chopped cabbage
• 1/2 cup sliced green onion (more or less to taste)
• 3/4 cup slivered almonds, toasted in dry pan
• 2 T sesame seeds
• fresh ground black pepper to taste

• 2 T soy sauce
• 2 T unseasoned rice vinegar
• 2 T peanut oil (see notes)
• 2 T Monkfruit Sweetener
• 1 1/2 tsp. Sesame Oil