When we lived in Galveston, we discovered a fun fast-food Chinese place near a favorite shopping center in Houston called General Joe’s Chopstix. Their menu was varied, but their steamed dumplings and seared pot stickers were to-die-for and a real bargain! They put just the right amount of jalapeno in them for me, too! A year later, one of these places opened up right on the Seawall in Galveston. We were ecstatic!! One of their specialties we loved to order at lunch was a tasty light chicken salad made with napa cabbage and a most interesting dressing. It had crisped rice noodles on top for a bit of crunch.
My husband was particularly fond of this salad. Sadly, they went out of business a number of years later (not sure why), so I had to create my own version of this delicious salad we just couldn’t get enough of. I love this recipe in the summertime when we tend to eat light! So easy to throw together and no heating up the kitchen. When I have a little leftover cooked or grilled chicken, I like to add it to the top of this salad. But this salad is actually delicious without any meat on top! 
. This tasty dish can be enjoyed by people on all phases of Atkins and Keto diets. It is suitable for Primal-Paleo followers as well.
INGREDIENTS:
2 T. lime juice
2 T. rice wine vinegar
1 tsp. plum sauce or my homemade hoisin sauce
2T. + 2 tsp. sesame oil
¼ tsp. Sriracha sauce
3-4 drops liquid sweetener
3 T. low-sodium soy sauce
1 tsp. minced fresh ginger
6 c. shredded napa cabbage
1 c. chopped fresh cilantro
1 shredded carrot
½ large or 1 small fresh jalapeno, seeded, sliced thinly
OPTIONAL: 2 T. peanut butter added to dressing (not calculated in below). Leftover cooked chicken chopped or sliced. Adding ½ c. chicken adds about 150 calories, 9g fat, 18g protein to each serving.
DIRECTIONS: Whisk first 7 ingredients together in a small bowl for the dressing. Set aside. Shred/slice napa cabbage and place in large bowl. Add grated carrot, cilantro and julienned jalapeno. Toss well and plate servings. You can alternately plate directly in layers on each person’s plate if you prefer (what I did in the photo above). If adding any meat, sprinkle in equal amounts on each serving. Provide dressing in individual small cups for each person to add as they like.
NUTRITIONAL INFO: Makes 4 servings, each containing approximately:
95 calories, 3.6 g fat, 2.9 g protein, 13.5 g carbs, 5.0 g fiber, 8.5 g NET CARBS, 350 mg sodium