I adore green cabbage. Often overlooked, it brings a satisfying crunch and bright texture to countless meals. With spring arriving, I love leaning into fresh, simple dishes that celebrate seasonal produce. This green cabbage salad—built on the classic trio of cabbage, carrots, and fresh herbs—is my fresh take on a timeless combination. It’s light, flavorful, and naturally compatible with Whole30 and Paleo approaches without sacrificing taste.
How to Choose The Perfect Head of Green Cabbage at the Store:
Choosing a great head of cabbage makes a big difference. Look for heads with firm, tightly packed leaves and a heavy feel for their size. Outer leaves should appear crisp and free from yellowing or wilting, and avoid any heads with soft spots, holes, or blemishes. Inspect the stem end—if it’s too dried or damaged, pick another head.
Cabbage: An Unsung Hero of the Culinary World!
Cabbage is versatile, affordable, and holds up well to a wide range of preparations—raw, braised, roasted, or fermented. For spring, I especially like it raw in salads where its crunch pairs beautifully with bright herbs and tangy dressings. This salad sits somewhere between a crisp slaw and a light entrée salad, drawing inspiration from diverse culinary traditions including Vietnamese and Middle Eastern flavors.
Spring in a Bowl: A Crisp, Flavorful Salad Featuring Green Cabbage
The foundation of cabbage, carrot, and mint invites many variations. I add a mix of fresh mint, basil, and cilantro to lift the cabbage, and roast chicken for body and protein. The dressing is creamy and savory—using almond butter and coconut aminos to create depth without dairy. The result is fresh, crunchy, and endlessly snackable. It also stores well when components are kept separate, making it great for travel or meal prep.
This salad is an excellent choice for spring lunches, potlucks, or light dinners. The herbs brighten every bite and the creamy hoisin-style dressing (made here with compliant ingredients for Whole30/Paleo preferences) ties everything together. You can also turn this into tacos by adding sliced chilies and serving in warm tortillas, or keep it as a satisfying main with the roasted chicken.
From Sandwiches to Salads: The Ultimate Guide to My Favorite Cabbage Creations
Because cabbage is so inexpensive and hardy, I use it in many roles: shredded into coleslaw, stirred into soups for texture, or layered in sandwiches for crunch. Coleslaw is one of my go-to sides—simple, tangy, and it complements fried fare, grilled meats, and sandwiches alike. I also love stuffed cabbage and classic braised red cabbage with apples and bacon when I want something more robust.
If you make this Green Cabbage Salad with Chicken, please leave a comment and let me know how it turned out.
Green Cabbage Salad with Chicken
Description
This green cabbage salad with shredded roast chicken is bright, crunchy, and substantial enough to serve as a main. It’s naturally Whole30 and Paleo-friendly when you use compliant almond butter and coconut aminos for the dressing.
Ingredients
For the salad
- 2 bone-in, skin-on chicken breasts
- 1 ½ teaspoons extra virgin olive oil
- 2 ½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper
- 10 cups thinly sliced cabbage (Savoy, Napa, or regular green)
- 1 cup julienned carrots
- 1 cup sliced green onions (cut on the bias)
- ¼ cup fresh mint, roughly chopped
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- ½ cup coconut aminos
- 6 tablespoons almond butter (compatible with your dietary needs)
- 2 tablespoons fresh orange juice
- 4 teaspoons rice vinegar
- 2 garlic cloves, pressed
- 2 teaspoons hot sauce (optional or use a compliant variety)
Instructions
Make the dressing
Combine all dressing ingredients in a blender or food processor and blend until smooth. Transfer to a jar and set aside.
Prepare the chicken
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Rub the chicken breasts with olive oil, sprinkle with 1 ½ teaspoons salt and the black pepper. Roast for about 35 minutes. Spoon pan juices over the chicken and return to the oven 5 more minutes, until skin is golden and juices run clear.
Let the chicken cool slightly, then remove skin and bones and shred the meat with your hands or a mixer.
Assemble the salad
In a large bowl, toss the cabbage with 1 teaspoon kosher salt. Add carrots, green onions, shredded chicken, and the chopped herbs. Pour half the dressing over the salad and toss to combine. Taste and add more dressing if you prefer a saucier salad. Serve immediately or chill briefly—this salad keeps well when kept lightly dressed.
Nutrition (approximate)
- Serving Size: NCL Green Cabbage Salad
- Calories: 413
- Sugar: 12.4 g
- Sodium: 1570.8 mg
- Fat: 14.8 g
- Carbohydrates: 35.6 g
- Protein: 37.9 g
- Cholesterol: 99.3 mg