Recipe: Vietnamese Chicken and Cabbage Salad
Recipe: Vietnamese Chicken and Cabbage Salad
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This incredible salad is a riot of color, flavor, and texture! It’s got incredible fiber to boost both your heart and gut health, and the clean, lean protein makes it a complete meal.
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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.)
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For a touch of added sweetness and crunch, try stirring in some shredded apple. The pectin is especially healing for your gut.
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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.
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Vietnamese Chicken and Cabbage Salad
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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
Ingredients
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)
Directions
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
