Ingredients
Units
Scale
For the Salad:
- 8 oz shredded coleslaw (I use a bag of the prepackaged coleslaw from my grocery store)
- 4-6cups shredded romaine lettuce
- 2 cups shredded chicken (I use the leftovers from a rotisserie chicken)
- 7 oz cooked noodles, drained and rinsed (I use a package of Shirataki noodles)
- 1/4 cup slivered almonds (optional)
For the Dressing:
- 1/2 cup mayo
- 1/3 cup rice wine vinegar
- 1 tbsp date paste
- 1 tbsp coconut aminos
- 1 tsp sesame oil
Instructions
- Combine all the dressing ingredients and place in the fridge until ready to use.
- In a colander, rince Shirataki noodles several times. Shake noodles to remove any excess water or pat them lightly with a dish towel to remove water.
- In a large bowl, mix all the salad ingredients except for almonds. Set aside.
- In a toaster oven, place slivered almonds in a single layer. Turn the toaster on, watching the almonds carefully and remove from toaster once they begin to brown (this only takes 1 minute in my toaster oven).
- Add the salad dressing to the salad and toss to coat. Sprinkle almonds over salad and enjoy!
Notes
- Please see post for substitutions.
- Prep Time: 5 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 3.5 g
- Fat: 21.5 g
- Carbohydrates: 8.8 g
- Fiber: 4 g
- Protein: 15.5 g
