Vietnamese Gut-Friendly Salad
I love love love this light salad and so do my kids!
You can adapt it to be vegan or vegetarian by replacing the chicken with some tofu or even butterbeans or chickpeas.
Or you may want to swap the chicken with prawns or fish etc.
It’s great for your gut (if you don’t have diarrhea – if you do, avoid raw foods!), good to ease constipation, gluten, sugar and dairy free.
You can also add some wholegrain rice noodles on the side if you want to make it more filling, but as it is, it makes a great lunch or light, easy to digest dinner.
Ingredients (for 2-3)
1 head of sweetheart cabbage (Chinese cabbage also works)
2 large carrots
1 red pepper
2 chicken breasts (organic) – skin off
2 tbsp each of fresh mint, coriander and basil (Thai basil is best if available)
1 bunch of spring onions, white ends
chillies to taste (avoid if you have acid reflux or constipation or piles)
2 handfuls of raw unsalted cashews
2 Tbsps almond or cashew butter
juice of 2 limes (or more, to taste)
2 tbsp apple cider vinegar
1 tbsp olive or sesame oil
2 tbsp liquid aminos or tamari sauce (gluten free soya sauce)
1 tbsp fish sauce
2 garlic cloves
1 inch fresh ginger (or 1 tsp dried)
- Shred the cabbage into thin strips
- Grate the carrots and mix with the cabbage
- Chop all the herbs and add to the mix
- Chop the spring onion and add to the mix
- Chop the pepper into thin strips and add to the mix
- Poach the chicken breasts for 10 minutes in hot water and drain
- Shred the chicken with 2 forks and mix well in the mix
- Make the dressing: chop/grate the garlic and ginger, mix with the other dressing ingredients.
- Mix the dressing with the salad
- Add some extra chopped herbs and lime
- Chop the cashews into small pieces
- Dry roast the cashews for a few minutes and top the salad with that.