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Cold Sesame Cabbage “Noodles” with Grilled Chicken

Active Time: 30-35 minutes / Cook Time: 10-12 minutes / Total Time: 30-35 minutes

Serves 2


Cold Sesame Cabbage Noodles with Grilled Chicken.JPG


  • 1/3 cup peanut, almond, OR sunflower seed butter*
  • 3 tablespoons hot water
  • 2 1/2 tablespoons refined coconut oil, melted, divided
  • 3 tablespoons tamari
  • 2 tablespoons rice OR white wine vinegar
  • 2 tablespoons grated ginger
  • juice of 1 lime, plus more to taste
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, peeled and grated
  • Sriracha or other hot sauce to taste
  • 3/4 head of a very small green cabbage, cored and thinly sliced (use leftovers from Day 6)
  • 2 scallions, thinly sliced
  • 1 Fresno chili pepper or jalapeño, very thinly sliced into rounds (seeds removed, if desired)
  • 1 tablespoon sesame seeds, toasted**
  • 2 small boneless, skinless chicken breasts, about 6 oz. each


  1. Preheat grill to medium-high. Clean and oil grill grates. Whisk first 10 ingredients (nut/seed butter and 2 tablespoons coconut oil through Sriracha) together in the bottom of a large bowl.
  2. Add cabbage, scallions, and chili pepper and toss to coat. Sprinkle with sesame seeds. Set aside.
  3. Cover chicken with plastic wrap and pound to an even thickness, about 1/2”. Brush chicken on both sides with remaining 1/2 tablespoon coconut oil. Sprinkle evenly with salt and pepper. Grill, turning occasionally, until chicken is cooked through, about 5 minutes per side. Slice into strips.
  4. Serve 1/2 of the cabbage noodles per person, topped with the sliced chicken. Squeeze additional lime juice over top, if desired.

*Any of these nut/seed butters will work, but the taste will vary slightly depending on the one you choose.
**To toast sesame seeds, place in a small skillet over medium-low heat and cook, stirring frequently, until seeds just start to brown and you can smell them.