Recipe: Vietnamese Chicken and Cabbage Salad
The main ingredients are a rainbow of vegetables full of antioxidants that can help fight inflammation and prevent serious disease and aging. (Read this blog to find out more.)
For a touch of added sweetness and crunch, try stirring in some shredded apple. The pectin is especially healing for your gut.
Vietnamese Chicken and Cabbage Salad joins Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce; Asian Confetti Quinoa Salad with Almonds; and Coconut Ice Cream in our Virgin Vietnamese menu.
Vietnamese Chicken and Cabbage Salad
This delicious low-carb feast is also a detoxification powerhouse, with plenty of clean, lean protein, gut-healing fiber, and antioxidants like vitamin C.
Prep: 20 mins
Cook: 15 mins
Yields: 2 Servings
1 1/2 tbsp lime juice
1 tbsp macadamia nut oil
1/2 tsp fish oil
1 green onion, thinly sliced
1/8 tsp teaspoon monk fruit extract
2 cups shredded red cabbage
4 cups baby argula
1/2 medium cucumber, peeled, seeded and thinly sliced
1 carrot, shredded
2 tbsp coarsely chopped slow-roasted cashews (instructions below)
2 tbsp chopped fresh basil
8 oz. cooked organic free-range boneless, skinless chicken breast, shredded (about 2 cups)
1 To Slow-Roast Nuts: Place 1 cup raw nuts and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours.
2 Combine the lime juice, oil, fish sauce, green onion, and monk fruit extract in a small bowl.
3 Combine the cabbage, arugula, cucumber, carrot, cashews, basil, and chicken in a separate bowl. Pour the dressing and toss well. By JJVirgin