Main Ingredients

225 g pasture-raised or organic chicken breast
2 cups shredded green cabbage
1 cup shredded red cabbage
1 carrot shredded
1 small bulb shallot or scallion thinly sliced

Cashew Nut, Brazil Nut and Peanut Dressing

1 handful of cashew nuts, Brazil nuts and/or peanuts (ideally soaked and roasted) pulverized and chunky
1 knob finely grated ginger (remove skin)
1 garlic head finely minced or grated
4 tbsp good quality fish sauce
1 tbsp apple cider vinegar or fresh lime juice
1 tbsp honey, date syrup, monk fruit sugar or coconut sugar
Good quality olive oil to taste

Garnishes (optional)

2 stalks lemongrass (lower tender portion) bruised and thinly sliced
5 kaffir lime leaves thinly sliced
1 small handful of mint leaves
1 small handful of Thai basil
1 small handful of cilantro

Method

1. Bring lightly salted water (optional add aromatics – i.e. tops of lemongrass/scallion,
   ginger skin, garlic peels, stems of garnishes, etc), bring to a small boil, add chicken
   cover tightly and shut off the heat/fire. Slow poach for 10 minutes (no bone) or 20
   minutes (with bone) depending on its thickness. Check the chicken is fully cooked
   through – juices should run clear. Remove from poaching liquid and shred.
2. In a separate bowl, mix the dressing ingredients. Dressing can be thinned out with
   filtered water. Season to taste per your preference.
3. In a large bowl, mix the shredded chicken with the salad dressing and let marinate
   for 5-10 minutes. Add the remaining main ingredients and garnishes on the top of
   the chicken. Toss together fully when ready to serve or about 20 minutes prior if you
   prefer more of a wilted salad. Add more dressing and/or drizzle with olive oil as
   needed.
4. Serve together with a roasted sweet potato/butternut squash/pumpkin or
   cauliflower rice.

Tips

• Leftovers: store salad and dressing separately in sealed containers for up to 3 days
• Nut-free: use sunflower seed butter instead of nuts
• Spice it up: add a thinly sliced Thai bird chili or chili flakes
• Make it vegan: swap the chicken and use cooked tofu or chickpeas for protein. Swap fish sauce with tamari, coconut aminos and/or kombu or wakame soaking liquid.