This salad is a complete meal. Everyone will love the combination of flavors, and the crunch from the cabbage is amazing! This salad is easy enough to make for dinner during the week and is beautiful enough to serve for brunch or for a bridal shower. Be sure to save the leftovers because it makes for a wonderful second meal.


  • 1/4 cup orange juice
  • 1/4 cup tamari
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1-inch piece ginger, peeled and minced
  • 2 tablespoons rice vinegar
  • 1/4 cup olive oil, plus an additional 1 tablespoon for cooking
  • Kosher salt and freshly ground pepper
  • 1 pound boneless, skinless chicken breast
  • 6 cups, shredded cabbage, green or red, or a combination
  • 2 carrots, cut into matchsticks or store-bought, about one cup
  • Red bell pepper, sliced thin
  • 1/2 cup raw, cashews, coarsely chopped, or more to taste


  1. Mix the dressing: To a small jar with a tight fitting lid, add the orange juice, tamari, mint, cilantro, ginger, vinegar, and 1/4 cup olive oil and shake vigorously.
  2. Generously season the chicken breast with salt and freshly ground pepper. To a large skillet, over medium heat, add the 1 tablespoon olive oil and cook the chicken on one side for about 5 minutes and until golden brown, then flip the chicken over, and repeat. Cook until the chicken reaches an internal temperature of 165°F. Set onto a plate to cool.
  3. To a large serving bowl, add the vegetables and half the cashews. Sprinkle the dressing over the vegetables.
  4. Slice the chicken breast into thin slices, add to the vegetables, and toss once more. Check for seasoning, and add any additional salt and pepper. Top with remaining cashews and serve.