If you come to my house and peer into the veggie crisper, you’d find green and red cabbage in there at least 90% of the time. I love the taste of raw cabbage, and salad like this Low-Carb Chicken and Shredded Cabbage Salad with Mustard and Celery Seed is something I never get tired of eating. How handy that cabbage is a cruciferous vegetable, and therefore deemed one of the world’s healthiest foods!Chicken and cabbage salad is also a great way to use leftover rotisserie chicken if you’re like me and just have to buy those roasted chickens at Costco. The celery seeds in this are something my mother always put in coleslaw, and I always think of her whenever I use them. They’re possibly an ingredient that not everyone has in the spice rack, but they’re not expensive, and I think they add a lot to this type of salad.
(We’re celebrating the new year with A Month of Daily Phase One Recipes, and this Chicken and Shredded Cabbage Salad with Mustard and Celery Seeds from 2009 is something I could eat for lunch or dinner without even thinking about Phase One.)
Make the dressing by combining mayo, lemon juice, Dijon mustard, celery seed, onion powder, and salt or Vege-Sal.
Then dice chicken into cubes and mix in 1/2 cup dressing. Let chicken marinate in the dressing while you chop the cabbage.
Low-Carb Chicken and Shredded Cabbage Salad with Mustard and Celery Seeds
(Makes about 4 servings, recipe created by Kalyn on one of many occasions she had leftover rotisserie chicken and cabbage in the vegetable crisper.)
2 cups diced leftover chicken (or cook 2 boneless chicken breasts in chicken stock, cool and dice)
1 cup finely sliced red cabbage
3 cups finely sliced green cabbage
1/4 cup thinly sliced green onions
salt and fresh-ground black pepper to taste
3/4 cup mayo (I usually use a mixture of regular and light mayo, but do not use fat free!)
2 T fresh squeezed lemon juice
1 T Dijon mustard (or less if you’re not that fond of mustard)
1/2 tsp. onion powder (can also use 1 tsp. grated onion)
2 tsp. celery seeds
1/2 tsp. Vege-Sal (or use regular salt, but Vege-Sal is perfect in this)
Whisk together dressing ingredients. (If you have time to make the dressing ahead, it will help the flavors develop.) Dice chicken into bite-sized pieces, place in medium-sized plastic bowl, and stir in 1/2 cup of dressing mixture. Let chicken marinate in the dressing while you slice cabbage and green onions.
Thinly slice cabbage, then coarsely chop into smaller pieces. (I like to use this mandoline I got from a student, but you can chop the cabbage with a knife as well.) Slice green onions. Put sliced cabbage and onions into bowl with chicken and dressing. Add more dressing until salad is a moist as you prefer. (You may not need all the dressing.) Season to taste with salt and freshly-ground black pepper.
Salad like this is perfect for any phase of the South Beach Diet or any other low-glycemic eating plan. Light mayonnaise is best for South Beach, although mayonnaise is often made with soybean oil, which is considered a “good fat” for South Beach. This recipe is also Low-Carb and Gluten-Free, and it could be Paleo if you used Paleo-approved mayo.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Phase One and Low-Carb Salads with Cabbage:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)