Ingredients:

  • 500g Cooked Chicken Breast, shredded
  • 4 cups total Green and Red Cabbage, thinly sliced
  • 2 large Carrots, julienned or grated
  • 4 stalks Green Onions, sliced on a bias
  • 1/2 cup Cilantro, roughly chopped
  • 1/4 cup Slivered Almonds or Cashews, toasted
  • Coconut Aminos
  • Sesame Oil
  • Vinegar
  • Ginger

Instructions:

  1. Shred your 500g of cooked chicken into bite-sized pieces. Note: Using two forks to pull the meat creates more nooks and crannies for the sauce to hide in.
  2. Slice the green and red cabbage into very fine ribbons. Aim for 2-3mm thickness.
  3. Cut the carrots into matchsticks or use a box grater for a finer texture.
  4. Slice the green onions and roughly chop the cilantro. Include the cilantro stems as they hold massive flavor.
  5. Place the almonds or cashews in a dry pan over medium heat for 3-4 minutes until golden and smelling like popcorn.
  6. Combine coconut aminos, sesame oil, vinegar, and grated ginger in a jar.
  7. Shake the jar vigorously for 30 seconds until the liquid looks opaque and creamy.
  8. Toss the cabbage, carrots, and green onions in your largest bowl.
  9. Incorporate the shredded meat and half of the herbs.
  10. Pour the dressing over the top and mix until every leaf has a glassy, shimmering coat.