Try This Salad for a Change of Pace!

Summer-Fresh Vietnamese Cabbage Salad

Written by Gayle

I love to troll around on Pinterest or “use the google,” as my sister says, to find new recipes.  This one, found at urbanposer.blogspot.com is a big hit —  fresh, easy, and popping with flavor.  It is also healthy and very adaptable.  I adapted it a bit, and this is the end result.  It was so great that we were fighting over the leftovers the next day!
cabbage+salad, paleo+salad, chicken+salad

Did you know that Vietnamese-style cooking is considered one of the healthiest in the world?  Lots of fresh vegetables and herbs, fresh ingredients, and little oil help to earn that honor.  I find the flavors in this salad so appealing, and I feel positively virtuous when this is our meal!

So without further ado, here is my adapted recipe

Vietnamese Cabbage and Chicken Salad

Serves 3-4

You’ll Need:

  • 2 cooked and shredded chicken breasts
  • 1 head organic Napa cabbage, sliced thinly
  • 1 cup julienned organic carrots
  • 1 cup julienned organic persian cucumber
  • 1 cup organic green onion tops, thinly sliced
  • 1 cup organic julienned, peeled jicama
  • 1/3 cup organic mint leaves, chopped
  • 1/3 cup organic basil leaves, chopped
  • 1/3 cup organic cilantro, chopped
Vietnamese+salad, Chicken+salad, Cabbage+salad, Paleo+Salad

For the Dressing You’ll Need:

  • 1/4 cup organic coconut water
  • 3 TBSP fresh organic lime juice
  • 2 TBSP fish sauce
  • 1 TBSP organic honey or agave nectar
  • 1 TBSP organic extra-virgin olive oil
  • 1 TBSP finely chopped organic jalepeno pepper
  • 1 clove organic garlic, pressed or finely chopped

Instructions:

  • Either use leftover chicken or use this method:  Heat about 1/2 inch of salted water in a skillet, gently add the chicken breasts.  Cover and bring to an easy boil.  Simmer for 7 minutes, and then turn the heat off.  Let the chicken sit for an additional 7 minutes.  Lift the chicken onto a plate and let cool slightly, and then shred with two forks.
  • While the chicken is cooking, slice the cabbage, carrots, cucumber, green onion, jicama, and the herbs. Toss together.
  • In a jar or bowl, mix the dressing ingredients together and blend or shake well.
  • Add the chicken to the cabbage mixture, and then add about 2/3 of the dressing.
  • Add more dressing to taste.
Vietnamese+Salad, Cabbage+Salad, Chicken+salad, Paleo+salad
This is definitely going to be making repeat appearances on our summer table!  I hope you enjoy it as well.
Love,
Lassen’s

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