Prepare and measure ingredients. Shred the cooked chicken (if not already), julienne the carrot, thinly slice the cucumber, and measure out cabbage and cilantro. Having everything prepped ensures quick assembly and keeps the cabbage crisp (less time exposed to dressing will prevent it from wilting).

Make the almond butter dressing: In a medium bowl whisk together the almond butter, coconut aminos, rice vinegar, minced garlic and sesame oil. The almond butter is the creamy base; whisking it first with the thinner liquids helps it emulsify. Coconut aminos provide salty-umami punch without soy, while rice vinegar brightens the richness.

Thin and season the dressing: Add 2 tablespoons of warm water and whisk to loosen the dressing to a pourable texture; add the third tablespoon only if you want a looser dressing. Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Warm water helps the almond butter loosen and blend smoothly without heating or breaking the emulsion.

Taste and adjust the balance. The dressing should be nutty, lightly salty and slightly tangy. If it needs more acidity, add 1/2 teaspoon more rice vinegar; for a touch of sweetness, a small dash of honey or maple syrup (not strictly paleo for some) can be added. Adjusting now means the salad will be perfectly balanced once tossed.

Toss the vegetables: In a large bowl combine the shredded cabbage, julienned carrot, and sliced cucumber. Toss just to mix — this distributes the crunchy vegetables so each bite has texture contrast with the chicken.

Warm the chicken (optional): If you prefer slightly warm chicken, briefly warm the shredded chicken in a skillet over medium-low heat for 2–3 minutes with a teaspoon of water or a few drops of oil, just until warmed through. Warming concentrates the chicken’s flavor and helps it soak up dressing slightly; but if you want the salad cold and bright, skip this step.

Combine chicken and dressing: Add the shredded chicken to the large bowl with vegetables. Pour about two-thirds of the dressing over the salad and toss thoroughly so the dressing coats the cabbage and chicken. Adding part of the dressing first lets you control how dressed you want the salad to be — you can reserve extra to serve on the side.

Finish with cilantro and final seasoning: Sprinkle the chopped cilantro over the salad and toss lightly. Taste and finish with additional salt, pepper or the remaining dressing if desired. Fresh herbs add brightness and a clean finish to the rich almond butter flavor.

Plate with care: Serve immediately on chilled plates for best texture — the cabbage should stay crunchy and vibrant. If you must make ahead, keep the dressing separate and dress within 10–15 minutes of serving to avoid sogginess.

Optional garnish ideas (restaurant finish): Scatter toasted sesame seeds or chopped toasted almonds for extra crunch, or a few sliced scallions for bite. Toasting nuts or seeds releases oils and adds a deep, nutty aroma that elevates the dish.