Servings: 2 · Prep Time: 10 mins · Cooking Time: 14 mins
Total Time: 24 mins
Lunch | Dinner
My Primal take on a Chinese style cabbage slaw recipe with shredded chicken torn throughout finished with a wonderful sesame and ginger dressing. More than often, cabbage is overlooked for its nutritional benefits. In fact, it's safe to say cabbage is loaded with vitamins, minerals and goodness. Most people mistake cabbage as part of the lettuce family but actually, it belongs to the brassica genus of vegetables including broccoli, cauliflower and kale.
- Chicken breasts (2 organic)
- Red cabbage (1/2, sliced thinly)
- Carrot (1, sliced)
- Tenderstem broccoli (200g, sliced thinly)
- Spring onions (1 bunch, sliced)
- Cashews (1 handful, toasted)
- Sesame seeds (2 tbsp, toasted)
- Salt and pepper (to taste)
Sesame ginger dressing
- Rice vinegar (2 tbsp)
- Garlic (3 cloves, grated)
- Ginger (1 tbsp, grated)
- Raw honey (3 tbsp)
- Sesame oil (2 tbsp)
Begin by boiling your chicken breasts in a pan. Simply boil a large pan with water and a little salt, add the breasts and bring to a medium heat for 10 minutes.
While your chicken cooks, add all of your slaw ingredients to a large bowl and toss together. If you haven't already, lightly toast your nuts and sesame seeds in a pan on medium heat with a little oil until golden. Add to the bowl too.
Prepare your dressing by adding all of the ingredients together in a separate, smaller bowl. Set aside.
Once the chicken is cooked, remove it from the pan and leave to cool before shredding. Add the chicken to the slaw along with the dressing and toss everything together before serving.
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