One week into our January round of Whole30 and we
are going strong! We’re eating super delicious and satisfying food
everyday and my cravings for naughty treats have been minimal. Even my
husband, who was a hard sell, is sticking to the plan with few
complaints. If you need a little push to get started on your own Whole30
journey, head over to this
post for a complete Whole30 Survival Guide with menu, shopping list,
and tons of tips.
Typically I store the dressing in a mason jar until ready to
use. The salad is super easy to throw together using a premade bag of
coleslaw mix, red cabbage, sliced red peppers, green onions, and almonds.
If I’m going to serve it immediately, I combine everything together at this
point. For meal prepping, I keep the dressing separate and toss it in
individual servings.
Ingredients
- 4 cups cole slaw mix (cabbage with shredded carrots)
- 1 cup shredded red cabbage
- 1/2 red bell pepper, sliced thin
- 1 cup shredded chicken breast
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full recipe : Tasty Thin
