Serves: 6
Total Calories: 162
1. In a small bowl, combine vinegar, splenda, salt, pepper and oil cover and set aside.
2. Place chicken in a large salad bowl. Add cabbage and green onion toss. Can be chilled up to 2 hours before serving if desired.
3. To serve, add almonds and sesame seeds to cabbage mixture. Stir dressing, pour over and toss.
This Cabbage Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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