Yield: 6 servings

1 rotisserie chicken, shredded

1 cup green cabbage, finely shredded

1 cup purple cabbage, finely shredded

½ cup carrot, finely shredded

¼ onion, sliced 

½ cup peanut butter 

3 Tbsp coconut aminos 

2 Tbsp sesame oil 

1 tsp garlic 

Salt to taste 

Konjac noodles (optional)

Sesame seeds 

In a skillet, heat one tablespoon of sesame oil. Add the sliced onions and cook until softened. Add shredded chicken, cabbage, carrot, coconut aminos, remaining sesame oil, garlic and salt to taste. Once the cabbage has wilted and cooked, add the peanut butter. Mix in noodles. 

Serve hot, sprinkled with sesame seeds. For a vegan or vegetarian alternative,
omit the chicken.

Used with permission of Madiha M. Saeed, M.D.