I adore a Vietnamese-inspired chicken and cabbage salad with lots of fresh herbs, julienned carrots and lime. I took inspiration for this one from @theurbanposer, but changed it up to make it Whole30 compliant.
Since sugar is part of what makes the salad dressing so tasty, removing it can make it come together in a different way and lose its balance. The trick is inventing something delicious without sacrificing taste. There is a wonderful paleo dipping sauce for Shumai, by @iheartumami.ny. I’ve discovered it’s spectacular as a paleo sauce on anything Asian and we used it as dressing for this salad. I also used my favorite daily roasted chicken recipe to enhance the flavor of this salad.
This was great for the weekend, as we made a large salad, but kept it in the refrigerator in individual bags, removing and tossing in dressing as needed.
Whole30 Vietnamese-inspired Chicken Cabbage Salad
- 2 cooked chicken breasts, shredded
- 1 small head Savoy Cabbage, thinly sliced
- 1 cup julienned carrots
- 6-7 green (spring) onions, thinly sliced long ways
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup fresh Basil leaves, roughly chopped
- 1/4 cup fresh Cilantro leaves, roughly chopped
- Dressing (see below)
(Note: If you have a strong dislike for any of the above herbs, feel free to remove)
Roast 2 chicken breasts (recipe here). Then shred.
Place all the ingredients above, along with the shredded chicken in a bowl. Pour dressing over salad. Toss and serve.
- 2 1/2 tbsp coconut aminos
- 2 tbsp rice vinegar
- 1 tsp hot sauce (Whole30 compliant, I used Tessemae’s)
- 1 tsp grated ginger
In a mason jar, combine all dressing ingredients and shack to mix well.
(Note: I absolutely love this Whole30 dressing recipe, but if sugar is not an issue, add some sprinkles to taste)