I am always looking for delicious & nutritious salads that are easily made and can satisfy all week. This is my latest obsession. I was inspired to make a dish that was both full of crispy, fresh, summer veggies and also high in protein (and as usual, looking to add an Asian spin).  So I took the route of a colorful slaw, added some flavorful chicken and spiked the whole thing with spicy Thai chilies and fresh herbs. Yum, I'm hooked. This dish is fantastic eaten as a side dish, for lunch behind my steering wheel, or reinvented into an incredible dinner as kimchee lettuce wraps.

THAI CHICKEN SLAW

Ingredients: 

  • 1 chicken breast and 1 thigh (pan roasted, cooled and then shredded)
  • 1 head of purple cabbage
  • 2 carrots
  • 2 radishes
  • Handful of mint leaves, coarsely chopped
  • 1/4 cup cilantro, coarsely chopped
  • 1-2 Serrano pepper, Thai red chilies or 1/2 a jalapeno (to taste), seeded and finely chopped
  • 2 small shallots, finely chopped
  • 1" nub of fresh ginger
  • 1 green onion
  • 1 Tbsp honey
  • 1/4 cup rice vinegar
  • 1 lime, juiced
  • 1-3 Tbsp fish sauce (optional)
  • 3 Tbsp soy sauce
  • 3 tsp toasted cashews or peanuts
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Directions: 

Begin by seasoning and roasting the chicken.  Toss it with soy sauce and fresh ginger and roast at 350 F for approximately 15-20 minutes.  Set it aside to cool and then shred when it cools down enough to handle.

Shred your cabbage and carrots and add them to a very large mixing bowl. Slice radishes (and any other crunchy veggies you have on hand) and add them to the large bowl as well.

Create a dressing by mixing the shallots, cilantro, soy sauce, fish sauce, lime juice, rice vinegar and honey to a small jar with a lid.  Shake the heck out of it. When the dressing is well shaken, add 1/3 cup of olive oil and shake again. Shake it, shake it.

Add chicken to the big bowl and mix evenly into the veggies. Cover the whole thing with dressing and toss together thoroughly.

You can mix in the toasted nuts now, or save them until right before you eat.

Eat all week and in every way possible.

HINT: This salad is amazing served in a lettuce cup with kimchee!

The Skinny: Cabbage is part of the cruciferous family, best known for their anti-cancer properties (known as glucosinolates).  Other cruciferous are broccoli, kale, Brussels sprouts, cauliflower, etc.  In fact, the anti-cancer effects are so well studied that it is one of the American Cancer Society's key dietary recommendations.  Beyond it's antioxidant qualities, cabbage also has very high levels of vitamin C, potassium and folic acid, biotin, calcium, and magnesium.  Cabbage also has an anti-bacterial effect which makes it particularly beneficial for healing peptic ulcers and indigestion. This is due to the strong amino acid L-Glutamine, which heals and regenerates the stomach lining.  And lastly, as with the rest of the cruciferous, cabbage protects and cleanses the liver. So eat it up, for a liver clean up!