You will love this Asian Ginger Salad

You’ll dig this flavor combo – zesty lime, punchy ginger, crisp cabbage and broccoli slaw that won't get slimy after a day or two. I’ve tested salads that wilt in record time and this one stood strong.

Serve it cold, meal-prepped, or make fresh and watch it vanish. I’ll show you everything you need and give you all my best shortcuts!

Asian Cabbage Salad Ingredients

For the salad:

• Coleslaw mix -- A mixture of shredded green cabbage, red cabbage, and carrots. (Undressed) You can also use plain shredded cabbage.
• Broccoli slaw -- I love using broccoli slaw because it's sturdy and holds up well to being dressed. I also use it to bump up the veggie content in my Egg Roll In a Bowl and my Paleo Pad Thai recipes. You can use plain shredded carrots, shredded kale, shaved Brussels sprouts or simply more coleslaw mix if you prefer.
• Cooked chopped chicken -- Rotisserie chicken works well her! Or any leftover chicken you have from a previous meal. Canned chicken would also work here.
• Green onions
• Fresh cilantro
• Salted Cashews or Peanuts -- If you have a nut allergy, swap this out for sunflower seeds. Or crispy wonton strips (if you aren't avoiding gluten).

For the Ginger Salad Dressing:

• Lime
• Fresh ginger - I like to keep those frozen grated ginger cubes for quick use! If you're using them in something that isn't going to be cooked, just pop them into the microwave for a few seconds to soften them up and add them right to your recipe.
• Soy Sauce -- I like to use tamari which is gluten-free soy sauce. If you don't use any type of soy ingredients, then swap this out for coconut aminos.
• Asian Hot Sauce -- Any type of an Asian spicy condiment would work here -- sriracha and sambal oelek are my favorites. The amount in the recipe won't make it spicy, but will add flavor. If you'd like it spicy, triple that amount.
• Honey
• Neutral tasting oil -- Like avocado oil. I don't recommend using extra-virgin olive oil here because its flavor will overpower the others.

How to Make Asian Chopped Salad

1. Put the coleslaw mix, broccoli slaw, green onions, cilantro, chicken, and nuts in a large salad bowl.
2. Whisk together the dressing ingredients.
3. Toss everything together and serve!

How to make Ginger Salad Dressing

• Add all of the dressing ingredients to a small glass measuring cup. Whisk together very well.
• That's all!

Asian Chicken Salad Recipe Variations

Protein swap: Use pre-cooked shrimp or steak or go meatless with a can of chickpeas.

Veggie swap: Play with veg alternative – zoodles, carrot ribbons, and finely chopped broccoli or cauliflower would also work well.

Carb it up: Add some cooked noodles – thin spaghetti or rice noodles.

Use pre-made dressing: In a pinch, find your favorite Asian-style vinaigrette instead of making your own.

How to Serve Salad with Ginger Dressing

This salad recipe is intended to be a full meal in itself. Just divide the salad among a few bowls and eat up!

If you want something else to go with it, try serving it with some cooked grains, like brown rice, quinoa, or some roasted vegetables.

How to store Asian Salad with Ginger Dressing

Because the base of this salad is mostly cabbage and broccoli it means you can store this salad, chilled, in an airtight container for up to 3 days. These greens won't get slimy like softer types of lettuce.

More Chicken Salad Recipes on Perry's Plate

Grilled Chicken Salad -- This one has a tasty za'atar dressing and chunks of salty feta!

Chicken Salad with Vegetables -- Another rotisserie shortcut salad featuring fresh AND grilled vegetables! One of my favorites for summer.

Chicken Salad with Rotisserie Chicken -- Yep. Another with rotisserie chicken. This one is primarily chicken and a spin off of that chicken and grapes salad but with sweet apples and a honey-dijon dressing.

Summer Berry Salad -- Aside from popping fresh berries directly into my mouth, this is the next best thing. It highlights the natural freshness of summer berries with a lovely orange-vanilla dressing to add a little extra sweetness!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chinese Chop Salad (Chinese Chicken Salad Recipe)

Yield: Serves 8

Prep Time: 20 minutes

Total Time: 20 minutes

Over the years I've developed recipes specifically for the "frazzled mom" era that I'm in. I want you to have lightning fast, nourishing meals in your back pocket that your kids will actually eat. This Ginger Chicken Salad uses rotisserie chicken and pre-shredded vegetables as a smart shortcut!

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Ingredients

For the salad:

Toggle ingredient group

• 1 14-ounce bag coleslaw mix
• 6 ounces broccoli slaw or shredded carrots
• 2 cups chopped cooked chicken
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro
• ⅔ cup salted cashews or peanuts

For the dressing:

Toggle ingredient group

• Juice from 1 lime (about 2 Tablespoons)
• 1 ½ Tablespoons fresh grated ginger
• 3 Tablespoons rice vinegar
• 3 Tablespoons honey
• 2 Tablespoons gluten free soy sauce
• 1 teaspoon sambal oelek or another type of Asian spicy sauce
• 6 Tablespoons avocado oil or another type of neutral-tasting oil

Instructions

1. In a large salad bowl add the coleslaw mix, broccoli salw, chicken, green onions, cilantro, and nuts.
2. In a small liquid measuring cup, whisk together all of the dressing ingredients.
3. Pour the dressing over the salad and mix well.
4. Serve immediately or store, chilled, in an airtight container for up to 3 days.

Notes

1. The sambal oelek is optional. It doesn't make the dressing spicy, but adds flavor. If you'd like a little kick, bump that measurement up to 1 Tablespoon.
2. I like using broccoli slaw because it's sturdy and stays crisp and fresh when dressed. You could also use shredded carrots, shredded kale, or shredded brussels sprouts here. Or more colesalw mix.
3. Nuts are optional, too. If there's a nut allergy you're working around you could replace it with sunflower seeds. Or crispy wonton strips or chow mein noodles if gluten isn't an issue.
4. If you don't use soy sauce, swap it out for coconut aminos and add another tablespoon. You may need to add a pinch of salt to the finished salad since soy sauce is very salty.

Nutrition Information

Yield 8 Serving Size About 1 cup
Amount Per Serving Calories 376Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 36mgSodium 526mgCarbohydrates 21gFiber 3gSugar 14gProtein 12g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Asian Chopped Salad with Ginger Dressing appeared first on Perry's Plate.

The nice thing about Thai flavors is that only takes a few core ingredients (fish sauce, limes, sugar, and chili paste) to get that distinct flavor and the rest can be adapted to your liking!

These noodles are super versatile, too. Eat them warm or cold and swap out the steak for chicken or shrimp! If you’re eating low carb you can use zucchini noodles in place of rice noodles.

This Thai Peanut Noodles Recipe with Steak Hits The Spot!

Usually peanut noodles are made with rice noodles and a peanut sauce that can either be warm or cold. Sometimes vegetables and protein are thrown in there too. 

This particular recipe has Thai marinated steak sliced up on top. Let me tell you -- that steak is the BOMB. The marinade is just a few easy ingredients and the flavor is *chef's kiss*

Steak and Thai Peanut Noodle Ingredients

• Avocado oil
• Coconut sugar
• Fish sauce
• Limes
• Sambal oelek or Asian style chili paste
• Beef steak (any cut)
• Creamy peanut butter
• Rice vinegar
• Fresh ginger
• Sea salt
• Flat rice noodles
• Finely grated cabbage or broccoli slaw (or a combo of both)
• Fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

What noodles to use for peanut noodles?

I like to use these wider rice noodles, but you can use any rice noodles you like for this!

If you're avoiding grains or want this recipe to be lower in carbs, zucchini noodles would be good in this, too.

For The Peanut Sauce

This particular version of peanut sauce is cold and has these ingredients:

• creamy peanut butter
• rice vinegar
• coconut sugar or honey
• fresh ginger
• sea salt
• fresh lime juice
• sambal oelek or another type of Asian-style chili paste -- like sriracha

You don't need to cook it, either! Just whisk it together with a little hot water to loosen it up.

How to Make Thai Peanut Noodles With Steak

First, marinate and grill your steak

I use a mixture of fresh lime juice, sambal oelek (an Asian style hot sauce), coconut sugar, a little oil, and some fish sauce.

If you leave the steak at room temperature you can marinate this for 45-60 min. If you want to let it sit longer in the fridge, chill it for at least 2 hours, up to 24 hours. 

Grill the steak on high heat until it reaches your desired doneness.

Cook the rice noodles

Get the rice noodles started! 

Strain the water off of them and rinse them under cold water to stop the cooking time. 

Whisk together the peanut sauce for noodles and mix

The peanut sauce in this peanut noodles recipe comes together really quickly! You can also make the sauce a few days ahead of time. You may need to add a little more hot water to loosen it up if it has thickened while chilled.

Add the rice noodles to the bowl along with some shredded vegetables. I like to use finely shredded cabbage and some broccoli slaw. 

Pour the peanut sauce over the top and toss it all together!

Serve the peanut noodles with a few slices of steak and top with garnishes. I like to add some peanuts, fresh cilantro, sliced green onions and fresh lime juice. You don't have to use all of these, but one or two really make this meal shine!

And more chili sauce because I like a little heat with.... pretty much everything!

Make it spicy

If you want to give these easy peanut noodles a spicier kick, add more chili sauce to the peanut sauce and the steak marinade.

Variations of Peanut Thai Noodles

If you didn't want to serve this with steak, you could eat these veggies and noodles with peanut sauce as a vegetarian meal. But here are a few options for protein if you'd rather go that route:

Marinated chicken -- use the same marinade for some chicken breasts or thighs

Shrimp -- Again, you can use the same marinade for the shirmp, but only marinate the shrimp for 30-min at room temperature or up to 2 hours chilled. You can thread them onto skewers and grill them on high heat or sear them in a hot pan with a little oil. (Drain off the marinade first!)

Chickpeas -- The Garlic Roasted Chickpeas from another recipe of mine would be delicious here!

Make these Thai Noodles With Peanut Sauce Low Carb

Use zucchini noodles in place of the rice noodles (You don't need to cook them), and use a low-carb sweetener in the peanut sauce and in the marinade. 

What to Serve With Peanut Thai Noodles

This recipe is intended to be a stand alone meal, but if you wanted to add a vegetable side dish, I recommend my Thai Roasted Sweet Potatoes.

How to Store Thai Peanut Noodles

I highly recommend eating this the day you make it. If you have leftovers, store them in a lidded container in the refrigerator for up to 4 days.

More Easy Thai inspired recipes on Perry's Plate:

If you like this recipe, try another one of my easy Thai-inspired recipes!

Quick Thai Coconut Soup with Shrimp

Thai Steak Kabobs with Coconut Curry Sauce

Thai Chicken Lettuce Wraps

Easy Paleo Pad Thai

Thai Chicken Sheet Pan Dinner

Paleo Thai Shrimp and Veggie Skillet

Thai Chicken Spring Rolls

Thai Peanut Noodles Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Thai Noodles With Peanut Sauce and Steak

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 2 hours 45 minutes

This Cold Thai Peanut Noodle bowl is so full of flavor! Tender rice noodles are mixed with fresh shredded vegetables, tossed with an easy peanut sauce and topped with marinated steak. Perfect for hot weather!

Print

Ingredients

for the steak marinade:

Toggle ingredient group

• 1 Tablespoon avocado oil
• 1 Tablespoon coconut sugar
• 1 Tablespoon fish sauce
• Juice from 1 lime
• 1 teaspoon sambal oelek or Asian style chili paste
• 1 ½-2 pounds beef steak (any cut)

for the peanut sauce:

Toggle ingredient group

• ½ cup creamy peanut butter
• ¼ cup rice vinegar
• ¼ cup hot water
• 3-4 Tablespoons coconut sugar or honey
• 1 Tablespoon fresh grated or Microplaned ginger
• Juice from 1 lime
• 1 Tablespoon sambal oelek or Asian style chili paste
• ½ teaspoon sea salt

for the noodles:

Toggle ingredient group

• 8 ounces flat rice noodles
• 10 ounces finely grated cabbage or broccoli slaw (or a combo of both)
• ½ bunch fresh cilantro
• Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

Instructions

1. Lay the steak in a shallow dish large enough for all of the steaks to lay in one layer. Whisk together the steak marinade, pour it over the steaks, flip the steaks back and forth to coat them well. Marinate at room temperature for up to an hour or chilled for at least 2 hours or up to 24 hours.
2. When you're ready to grill the steak, preheat your grill to high heat. Lay the steaks on the preheated grill and cook for several minutes per side until they're cooked to your preference. This could take 4-8 minutes per side depending on the thickness of your steaks.
3. Whisk together the ingredients for the peanut sauce in a medium sized bowl. Set aside and let it rest for at least 10 minutes before slicing.
4. Bring a large pot of water to boiling. Add the rice noodles and cook according to the package directions. Strain and rinse the noodles under some cold water to cool them off.
5. Transfer the noodles to a large bowl. Add the cabbage and/or broccoli slaw. Pour the peanut sauce over the top and toss everything together well.
6. Cut the cilantro off at the stems and chop it roughly. Add it to the bowl with the noodles and mix it in a little. Slice the steak thinly, against the grain.
7. Serve the noodles with a few slices of steak. Garnish with some salted peanuts, more cilantro, and a squeeze of fresh lime juice

Notes

You could use that same marinade for chicken or shrimp, too! Chicken would need to marinate roughly the same time as the steak. The shrimp only needs to be marinated for a couple of hours chilled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Sky Valley Sambal Oelek Chili Paste -Chili Paste Asian - 7 Oz
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 279Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 897mgCarbohydrates 37gFiber 3gSugar 19gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Peanut Thai Noodles With Steak appeared first on Perry's Plate.

They’re maybe the tastiest fish tacos, too? It’s like choosing a favorite child, so I refuse to commit to one. The good news is that these are pan-seared and not battered and fried which means they’re more nourishing and less mess.

I’ll show you what kind of fish to get, how to put together an easy blackening seasoning (that also works beautifully on salmon and chicken) and you’ll have tacos on the table in no time.

This Blackened Fish Tacos Recipe was a game changer

There’s no marinades, no fancy ingredients or toppings, no fancy techniques. And you only need a handful of ingredients including the blackening seasoning. We’re talking zero to tacos in like… 20 minutes.

Dressing them simply with some cabbage slaw and avocados lets the blackening seasoning do the heavy flavor lifting.

Not eating tortillas? Toss the fish and avocados on some salad greens and add your favorite lime vinaigrette or maxi-ranch dressing.

Ingredients For Blackened Fish Tacos

• Blackening Seasoning
• White fish
• Coconut oil
• Cabbage (about ½ small head)
• Limes
• Extra-virgin olive oil
• Sea salt
• Small tortillas
• Avocado
• Cilantro

For the Blackened Fish Taco Seasoning

The ingredients for blackening seasoning are all easy to find and you might have them in your spice cupboard already!

• Smoked paprika
• Sea salt
• Black pepper
• Onion powder
• Garlic powder
• Dried thyme
• Dried oregano

This particular spice blend would be great on blackened chicken, too! 

TIP: Make 2-3x the fish taco spices blend and store it for later use!

Best Fish For Blackened Fish Tacos

I like to use a thicker white fish for this recipe – like cod, halibut, or rockfish. Thinner whitefish would work OK, but you’d have to pull back on the seasoning so it doesn’t end up too salty.

How to Make Blackened Fish Tacos

I used cod for this recipe, but you can use any firm white fish you like! Rockfish, halibut, and mahi mahi would work well. I don't love tilapia, but you could use it here, too.

First, pat the fish dry and coat it in the blackened seasoning blend. Then pan fry it in a nonstick skillet in some coconut oil. If you're handy with a cast iron skillet that would work, too!

While the fish is cooking, start prepping the cabbage slaw. It's a simplified version of my Southwest Cabbage Slaw (which is magical and goes with almost everything. Truly.) Just shred the slaw, sprinkle with salt and drizzle it with a little lime juice and olive oil.

Assembling the Perfect Blackened Fish Taco

Here's what you'll need for these tacos:

• Warm corn tortillas (I like the little street taco size. Or I put everything on a bed of salad greens.)
• Avocado slices
• Cabbage Slaw
• Fresh cilantro
• Pickled onions (optional, but highly recommended)

If you're looking for a pickled onion recipe here's mine -- it's really great! Pickled Red Onions with Garlic & Jalapeno.

Variations for serving this fish taco recipe

Ditch the tortillas all together and make some fish taco bowls out of these over a bed of rice! You can adapt my Chile-Lime Fish Taco Bowls and use Blackened Fish instead!

If you're cutting carbs or avoiding grains for some reason, add the taco filling to a bed of salad greens instead.

The Best Blackened Fish Tacos Recipe Tips

• Use fresh fish! This is probably the best tip I can give you. If you’re buying fresh (not frozen) fish at the store, smell it. If it has a strong fishy smell it’s not as fresh as it needs to be. Frozen fish is fine, but use it within 12-18 hours after it thaws so it doesn’t start getting overly fishy.
• Make the blackening seasoning ahead of time. This will save you a few minutes of prep time.
• Make sure the pan is hot before you put the fish in. Like, it should sizzle loudly when you flick water into the hot oil.
• Once you put the fish in the pan, LEAVE IT ALONE. Seriously. Don’t push it around or mess with it for at least a minute so the spices can form a crust on the fish. It will release fine once this happens. (Also see the tip above… if the pan is hot enough the fish won’t stick.)
• Don’t overcook the fish. It should flake easily with a fork when it’s cooked through. I’ll get rubbery if you leave it in the pan too long.

What to serve with these blackened fish tacos

Honestly... these stand well on their own for me. Because there's a veggie component I consider these a solid dinner option. 

But if you're entertaining or want something else to go with them, here are some suggestions!

Instant Pot Cilantro Lime Rice

Instant Pot Mexican Black Beans

My Favorite Homemade Guacamole

My Favorite Pico de Gallo

Chipotle Vegan Queso

How to Store Blackened Fish Tacos

I highly recommend eating the fish tacos right after you make them. The fish has the best flavor immediately after cooking.

If you happen to have leftovers, store the fish and the toppings separately in air-tight containers and eat within 48 hours for best results.

More Ways to Serve Blackened Fish Tacos

If you like these tacos, try one of my other easy taco recipes!

Smoky Grilled Chicken Tacos with Pineapple

Crispy Black Bean Tacos with Corn & Zucchini (Vegetarian)

Grilled Shrimp Tacos with Pineapple & Avocado Salsa

10-Minute Smoked Salmon Tacos

Crispy Shredded Chicken Tacos

My favorite taco fillings:

The Best Shredded Chicken for Tacos

Shredded Green Chile Chicken

Green Chile Shredded Beef

Slow Cooker Chipotle Barbacoa Beef

Shredded Chipotle Beef

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Blackened Fish Tacos Recipe

Yield: 8 street tacos

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Fish tacos are one of my all-time favorite meals. They never get old! These Blackened Fish Tacos are SUPER delicious and made simply with a little avocado and a quick cabbage slaw. 

Print

Ingredients

For the blackening spice blend:

Toggle ingredient group

• 1 Tablespoon smoked paprika
• 1 ½ teaspoon sea salt
• 1 ½ teaspoon black pepper
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• ¾ teaspoon dried thyme
• ¼ teaspoon dried oregano

For the tacos:

Toggle ingredient group

• 1 - 1 ½ pounds firm white fish (cod, halibut, rockfish, etc)
• 3-4 Tablespoons coconut oil
• 4 cups shredded cabbage (about ½ small head)
• 2-3 limes
• 2 Tablespoons extra-virgin olive oil
• Sea salt
• 8-10 corn tortillas
• 1 ripe avocado
• ½ cup fresh chopped cilantro
• Pickled Red Onions (optional)

Instructions

1. Combine the ingredients for the spice blend in a small bowl.
2. Lay the fish out on a sheet pan or a large plate. Completely cover the fish with the seasoning blend. Let it sit while you prepare your skillet.
3. Heat the coconut oil in a large skillet (nonstick or cast iron) over high heat. When the oil is very hot (splatters when you flick water into the pan, but not smoking yet) lay the fish fillets in the skillet.
4. Cook for about 3-4 minutes or until the edges of the fillets turn opaque and the bottom has become very dark and toasty looking. Gently flip them over and cook for another 2-3 minutes until they are cooked through -- but just barely. You can tell if they begin to separate and they flake easily with a fork and look moist inside.
5. Transfer the fish to a paper towel lined plate or a metal cooling rack to drain and cool slightly.
6. Meanwhile, put the shredded cabbage in a medium bowl. Add the juice from ½ of one of the limes, the olive oil, and a generous sprinkling of salt. Toss to combine.
7. Prep the other ingredients -- slicing the avocado, chopping the cilantro, and warming the tortillas.
8. Break the fish up into large chunks with a fork and assemble tacos, placing a chunk of fish into a tortilla and topping it with some slaw, avocado, cilantro, and pickled onions (if using).

Nutrition Information

Yield 8 Serving Size 1 taco
Amount Per Serving Calories 375Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 65mgSodium 548mgCarbohydrates 24gFiber 6gSugar 3gProtein 24g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Blackened Fish Tacos appeared first on Perry's Plate.

One is… bulk Italian chicken sausage. It’s a flavor powerhouse, a great source of protein, and helps make a quick and nutritious skillet meal on a night when you don’t feel like cooking.

Why I Love This Chicken Sausage Skillet

One pan or one skillet meals like this Italian chicken sausage skillet are some of my favorites because, by default, they save me from myself. And from destroying my kitchen.

They are also usually filled with veggies.

Most of the time my kids like them.

And they're finished in under 30 minutes.

So, basically they're unicorn recipes. I linked to more of my favorite one skillet dishes below!

Chicken Italian Sausage Skillet Ingredients

• Italian style chicken sausage
• Broccoli
• Cabbage
• Red bell pepper
• Sea salt
• Avocado oil
• Red wine vinegar
• Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

How to Make This Chicken Sausage Dinner

You can 100% use store bought sausage for this recipe (most grocery stores will have it)

Chicken Sausage Skillet Variations

What kind of sausage is best for this Chicken Sausage Skillet?

I like to use sweet Italian style chicken sausage -- especially the kind at Trader Joe's since it's easy to remove from its casings and the flavor is delicious. (I use that kind when I make Zuppa Toscana, too.)

Hot Italian sausage is also good if you're looking to add some heat.

You could use pork Italian sausage, but since it has a higher fat content, it might make your skillet greasier.

What vegetables go best in this Chicken Sausage Skillet?

Any quick-cooking vegetables that will be crisp tender with about 5 minutes of steaming are best. Here are a few suggestions:

• Broccoli florets
• Sliced bell peppers
• Chopped cabbage
• Brussels sprouts (quartered or sliced thinly)
• Thinly sliced zucchini & yellow squash
• Grean beans 
• Cauliflower florets (cut small)
• Shredded carrots
• Shredded sweet potatoes

Low Carb Ground Italian Chicken Sausage Skillet

Using starchy vegetables like sweet potatoes will add more carbs.

Grab an extra package of sausage and make one of these other ground chicken sausage recipes!

Ground Chicken Sausage Skillet Tips

If you don't know where to buy Italian sausage or prefer to have more control over the ingredients (I see you) you can simply use ground chicken or ground turkey and add some spices to make your own sausage mix.

I highly recommend using my Homemade Italian Seasoning because it's different from the herb-only Italian seasoning you find at the grocery store. The bits of dried minced garlic, onions, and red pepper flakes add a little zestiness. Again, if you don't want to make this spice blend, I included alternate instructions in the recipe notes.

How to serve this Sweet Italian Chicken Sausage Skillet

You can 100% eat this as written in the recipe. I added a few toppings for the photos because I was feeling a little extra.

Here are some suggestions for toppings and sides to zhuzh up this one skillet meal:

Toppings:

• Feta, ricotta, goat cheese or grated Parmesan cheese 
• Fresh basil
• Marinara sauce
• Toasted pine nuts
• Marinated artichoke hearts
• Chili crunch or red pepper flakes for some heat
• Balsamic glaze
• Drizzle of extra-virgin olive oil & lemon juice

Sides:

• Salad greens & a light Italian-style vinaigrette over the whole thing
• Rice, quinoa, or farro
• Gluten free pasta
• Vegan Roasted Red Pepper Sauce (I happen to have this on hand when I was testing this recipe and it was REALLY good with it!)

How to store this Ground Chicken Sausage Skillet

Store leftovers in the fridge for up to 4 days.

Reheating leftover Chicken Sausage Skillet

Scoop some into a dish, cover and microwave for about 1 minute or until heated through.

More recipes using chicken Italian sausage

Instant Pot Zuppa Toscana

Italian Paleo Stuffed Zucchini

Easy Italian Sausage Meatballs

More On Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

One Pan Chicken Sausage Meal

Yield: Serves 6 generously

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy skillet meal can be made with Italian chicken sausage or simply ground chicken or ground turkey with some extra seasonings! Add your favorite quick-cooking vegetables for a meal that's ready in under 30 minutes.

Print

Ingredients

• 1 pound ground Italian chicken sausage
• 2 broccoli crowns, cut into florets
• ½ small head cabbage, chopped
• 1 red bell pepper, seeded and sliced
• ½ teaspoon sea salt
• 2 Tablespoons avocado oil
• ¼ cup red wine vinegar
• Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

Instructions

1. Bring a very large lidded skillet to high heat. Remove the sausage from its casings (if necessary) and add to skillet. Break the sausage into small pieces, stirring as it browns. Cook until no pink spots remain, about 10-12 minutes.
2. Add the avocado oil to the pan and continue to cook and crisp up the sausage for another 2-3 minutes.
3. Add the vegetables and salt and stir to combine. Pour the red wine vinegar around in the pan, then cover and let it steam for about 5 minutes, until the vegetables are crisp tender.
4. Remove from heat and add desired toppings. Serve.

Notes

1. If you can't find Italian chicken sausage, cook 1 pound of ground chicken or turkey with 2 Tablespoons of my Homemade Italian Seasoning. Or 1 Tablespoon regular Italian seasoning + 1 ½ teaspoons dried minced onion + 1 ½ teaspoons dried minced garlic (or ½ teaspoon granulated garlic).
2. Feel free to use any quick-cooking vegetable you like here -- ones that will be crisp tender with about 5 minutes of steaming. You should have a generous amount of vegetables -- roughly 7-8 cups. See blog post for more vegetable ideas.
3. I really loved this skillet served with a few spoonfuls of my Vegan Roasted Red Pepper Sauce. See blog post for more serving ideas.

Nutrition Information

Yield 6 Serving Size 2 cups
Amount Per Serving Calories 210Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 70mgSodium 703mgCarbohydrates 3gFiber 1gSugar 2gProtein 19g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post One Pan Chicken Sausage Skillet appeared first on Perry's Plate.

It’s packed with protein, full of veggies, and perfect for Instant Pot or stovetop. (We love options around here.) It’s also naturally gluten-free and easy to tweak for paleo or Whole30.

Bonus: it tastes even better the next day. Meal prep magic? Absolutely.

Why You'll Love This Instant Pot Cabbage Roll Soup

Making Cabbage rolls is such a tedious task… So I started making this simple, unassuming Instant Pot Cabbage Roll soup, which ended up being one of my family’s favorites. It tastes just like cabbage rolls and can be cooked in just 40 minutes.

What is Cabbage Roll Soup?

Have you ever had cabbage rolls? They're bundles of rolled up blanched cabbage leaves stuffed with a seasoned ground beef & rice mixture and the whole thing is cooked in a tangy tomato sauce.

They're delicious. I love cabbage rolls. They're also a lot of work.

Taking the components of cabbage rolls and reworking it into a soup allows you to have all of the delicious flavors of stuffed cabbage rolls without all the work! It's also sometimes called Unstuffed Cabbage Roll Soup.

Ingredients for Instant Pot Cabbage Roll Soup

I love this recipe because all of the ingredients are pretty simple and unassuming, but together..... *chef's kiss*.

And don't balk at the amount of vinegar used. It's a key ingredient to make that broth extra delicious!

Here's what you'll need:

• ground beef
• onions
• crushed tomatoes
• garlic
• red pepper flakes
• honey
• tomato paste
• Worcestershire
• cabbage
• white rice
• beef broth
• red wine vinegar

How to make cabbage roll soup

Stove top Method to Make Unstuffed Cabbage Roll

1. In a large 6-7 quart pot, heat the oil to high heat. Add the ground beef and cook, stirring to break it into small bits, until it becomes toasty brown and begins to stick to the bottom of the pan a little.
2. Meanwhile, prep the onions and cabbage. When the beef has cooked, add the diced onion and cook for 2-3 minutes, stirring occasionally. If things start to get too browned and stuck on the bottom, add a splash of broth to loosen it up.
3. Add the crushed tomatoes, honey, tomato paste, Worcestershire, garlic, rice cabbage, broth, salt, and 2 cups of water. Stir everything well.
4. Cover and bring to a boil, then reduce the heat to medium-low and cook for 15 minutes until the rice is tender.
5. Stir in the vinegar and let it cook for another minute. Taste, and add more salt if you think it needs it.

Instant Pot Method for Unstuffed Cabbage Roll Soup

1. Use the Saute mode of a 6 or 8 quart cooker to do step 1 & 2 above.
2. Turn the cooker off, and add the ingredients listed in step 3. Put the lid on, seal, and set the cooker to high pressure for 8 minutes.
3. Let it naturally release for 10 minutes before manually releasing the rest of the steam.
4. Stir in the vinegar and let it sit for a minute or two before serving.

Unstuffed Cabbage Roll Soup Substitutions and Variations

• Luckily this cabbage roll soup recipe is naturally gluten free! If you're concerned about grains or are wanting a lower carb soup, you can leave it out (just omit the 2 cups of water, too.) The original recipe in my cookbook didn't have rice. If you'd rather use brown rice or wild rice, add 1-2 cups COOKED rice at the very end of the recipe. You can also substitute uncooked quinoa or barley for the rice, too. (Keep the 2 cups of water if you do this.)
• I love the rich flavor of ground beef and beef broth, but you can use any ground meat you like -- chicken, beef, turkey, or pork. If you use a meat other than beef, I'd recommend using chicken broth instead of beef broth.
• One hack that I use if I don't have crushed tomatoes is to take an equal amount of canned diced tomatoes and pulse them a little in the blender. 
• If you don't use Worcestershire, you can use an equal amount of coconut aminos or omit it from the recipe.

Dietary adaptations

Make it LOW CARB and GRAIN-FREE by omitting the rice (see above)

Make it WHOLE30 friendly by omitting the rice (see above) and honey. You can use a bit of date paste or fruit juice in place of the honey if you like. And the Worcestershire sauce can be omitted completely or replaced with an equal amount of coconut aminos.

Want more easy Instant Pot Soup recipes that your family will love?

What to Serve With Cabbage Roll Soup

This recipe stands well on its own, but if you’d like to pair it with a side dish, here are a few ideas for you:

German Style Potato Salad

Millet Muffins (a corn-free copycat corn muffin recipe!)

Sweet Kale Salad

Salad with Raspberry Vinaigrette

How to store Unstuffed Cabbage Roll Soup

Store leftover soup in an airtight container for up to 4 days in the fridge.

Can you freeze cabbage roll soup?

Yep! Just let the soup cool to room temperature, then transfer it to a freezer safe container.

I like to use these freezer-safe deli containers for soups.

More Easy Instant Pot Soup Recipes on Perry's Plate

Instant Pot Buffalo Ranch Chicken Soup

Paleo Instant Pot Cheeseburger Soup

Instant Pot Zuppa Toscana

Creamy Southwest Chicken Soup

This one isn't for Instant Pot but it's a family favorite soup filled with roasted mushroom flavor -- Dairy Free Cream of Mushroom.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Recipe for Instant Pot Cabbage Roll Soup

Yield: Serves 10

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This easy & delicious Instant Pot Cabbage Roll Soup has all of the flavors of traditional cabbage rolls without all of the tedious work! Toasted ground beef, tender pieces of cabbage, and a tangy tomato broth combine for an easy weeknight meal that all my kids love.

Print

Ingredients

• 1 Tablespoon avocado or coconut oil
• 1 pound lean ground beef
• 1 large sweet onion, diced
• 1 28-ounce can crushed tomatoes
• 2 Tablespoons honey
• 2 Tablespoons tomato paste
• 2 Tablespoons Worcestershire sauce
• 1 teaspoon minced garlic
• ⅓ cup short or long-grain white rice
• 1 medium head cabbage (2-2 ½ lbs), cored and chopped into bite-sized pieces
• 4 cups beef broth
• 2 teaspoons sea salt
• ½ cup red wine vinegar
• Fresh chopped Italian parsley, for garnish (optional)

Instructions

1. In a large 6-7 quart pot, heat the oil to high heat. Add the ground beef and cook, stirring to break it into small bits, until it becomes toasty brown and begins to stick to the bottom of the pan a little.
2. Meanwhile, prep the onions and cabbage. When the beef has cooked, add the diced onion and cook for 2-3 minutes, stirring occasionally. If things start to get too browned and stuck on the bottom, add a splash of broth to loosen it up.
3. Add the crushed tomatoes, honey, tomato paste, Worcestershire, garlic, rice cabbage, broth, salt, and 2 cups of water. Stir everything well.
4. Cover and bring to a boil, then reduce the heat to medium-low and cook for 15 minutes until the rice is tender.
5. Stir in the vinegar and let it cook for another minute. Taste, and add more salt if you think it needs it.
6. Ladle into bowls and add a sprinkle of fresh parsley if you like.

INSTANT POT INSTRUCTIONS: Use the Saute mode of a 6 or 8 quart cooker to do step 1 & 2. Turn the cooker off, and add the ingredients listed in step 3. Put the lid on, seal, and set the cooker to high pressure for 8 minutes. Let it naturally release for 10 minutes before manually releasing the rest of the steam. Stir in the vinegar and let it sit for a minute or two before serving.

Notes

1. If you'd rather not include rice, omit it along with the 2 cups of water. If you'd rather use brown or wild rice, omit the water and add 1-2 cups of cooked rice at the end when you add the vinegar.
2. Substitute the Worcestershire sauce for coconut aminos if you like.
3. To make this Whole30 friendly, omit the rice, 2 cups water & honey. Also replace the Worcestershire with coconut aminos or omit it completely.

Recommended Products

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

Nutrition Information

Yield 10 Serving Size 2 cups
Amount Per Serving Calories 206Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 40mgSodium 1008mgCarbohydrates 19gFiber 2gSugar 10gProtein 16g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Instant Pot Cabbage Roll Soup appeared first on Perry's Plate.

Can I be honest? Lunch is not my favorite. It's more like an unwelcome interruption in my day, and if I don't have dinner leftovers, I'm always unsure what to make.

I know I'm not alone in feeling this way! These quick salmon tacos are a great solution!

Is there an official definition of a taco? I'm not saying these are authentic anything, but can I call them tacos if they have no semblance of Mexican flavors?

Call them tacos or wraps or whatever you like. But, please make them soon.

Ingredients for Quick Smoked Salmon Tacos

You only need 5-6 things:

• Hot smoked salmon (Cured salmon or gravlax works, too!)
• Small tortillas -- I like the almond flour Siete brand tortillas at Costco
• Some kind of smear, like cream cheese or herb cheese spread like Boursin
• Shredded cabbage
• Everything Bagel Seasoning
• Lemon -- optional, but I like to dress up that lettuce a bit and brighten the flavors

Hot smoked salmon or gravlax?

You can use either here! You can find hot smoked salmon or cured salmon/gravlax at most grocery stores.

If you want to smoke your own salmon I've got a recipe for you: How to Smoke Salmon on Your Pellet Grill

If you want to make your own cured salmon or gravlax, I've got a couple of options for that as well: Everything Bagel Gravlax and Sriracha Lime Gravlax.

What kind of cream cheese spread to use?

I've used plain cream cheese, herb cream cheese spread (like Boursin), and a dairy-free cream cheese spread I found at Trader Joe's.

Anything along those lines would be good. Or even a mashed avocado -- something to give it a bit of creaminess.

Gluten-Free Salmon tacos

You can easily make these tacos gluten-free by using a gluten-free tortilla.

I like the almond flour ones made by Siete (they're also grain-free and best warmed up!), but you could use gluten-free corn tortillas if you like.

Turn these into flatbread wraps!

If you wanted an alternative, you could make my Paleo Zucchini Flatbread and wrap them in that! That would be delicious, actually, now that I think about it. And make some Gluten-Free Flatbread Sandwich Wraps with the filling ingredients!

These are so fast and easy!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

10-Minute Smoked Salmon Tacos

Yield: Makes 8 small tacos

Prep Time: 10 minutes

Total Time: 10 minutes

Tacos in 10 minutes? Yep. Grab some smoked salmon, a bag of shredded cabbage, and your favorite creamy spread the next time you're at the store, and you'll actually look forward to lunchtime.

Print

Ingredients

• 8 small tortillas
• 1 6-8 ounce package of smoked salmon (hot or cold)
• 2-3 cups of shredded cabbage
• 1 lemon
• Pinch of sea salt
• ½ cup herb cream cheese spread (like Boursin)
• Everything Bagel Seasoning

Instructions

1. Warm the tortillas in the microwave or on a skillet.
2. Break up the salmon with a fork.
3. Squeeze some lemon juice over the shredded cabbage and add a pinch of salt. Toss together with your hands.
4. Assemble the tacos by smearing about 1 tablespoon of cream cheese spread in each tortilla. Add a couple forkfuls of salmon and some cabbage slaw on top.
5. Sprinkle with some Everything Bagel Seasoning and serve.

Notes

1. I like using the Siete almond flour tortillas. We find them at Costco, but they're popping up in more grocery stores lately. You can use any tortilla you like.
2. Boursin herb cheese spread is delicious with these. I found some dairy-free Boursin at Trader Joe's which I like using.
3. Everything Bagel Seasoning is easy to find these days in the US. If you have trouble tracking some down you can make your own using my Homemade Everything Bagel Seasoning recipe or sprinkle your favorite herby seasoning on top.
4. I like using hot smoked salmon in these, but you can use cold, traditional smoked salmon if you like.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 440Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 41mgSodium 3833mgCarbohydrates 43gFiber 5gSugar 5gProtein 39g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post 10-Minute Smoked Salmon Tacos appeared first on Perry's Plate.