There was too much cabbage and carrots to cook last night so instead of a shake for lunch I made an Asian chopped salad with the batch of leftover (uncooked) carrots and cabbage I shredded last night.
Apples (carb serving)
Chicken (protein serving)
Almond butter (fat)
A little bit of toasted sesame oil (fat)
½ lime (or lemon if that’s all you have)
White rice wine vinegar
Chili flakes (or Sriracha) **optional**