The lemon zest, toasted sesame and Vietnamese mint work really well together in this salad. It’s super tasty and is low in fat. By adding the chicken and cashews it increases the protein too, so it makes it quite balanced.
(Gluten free, dairy free, fructose friendly, low in salicylates. If fructose intolerant be careful not to have more than a cup)
1/2 green cabbage, grated
2 x carrots, grated
½ bunch coriander, roughly chopped
½ bunch Vietnamese mint, roughly chopped,
3 tbsp toasted sesame seeds
1/3 cup chopped cashews
1 chicken fillet steamed/poached for approx 10 minutes or until cooked (in chicken stock) then shredded.
½ bag bean sprouts
Zest of a lime and juice
1 tsp sesame oil
2 tbsp soy sauce
1 tbsp grated ginger
1.5 tsp brown sugar/rapadura/coconut sugar
1 x chilli or tsp chill paste (optional)
Season with salt and pepper
Place all dressing ingredients into the bowl and blend for 10 seconds, speed 7. Set aside in a little bowl. Don’t bother washing thermomix bowl for the salad prep.
Chop carrots on speed 5 for 4 seconds. Remove carrot and place into a large salad bowl. Chop the cabbage into 4 pieces and place in thermomix bowl. Chop each section for 4 seconds on speed 5, and check the cabbage is the right size. Repeat if necessary.
To assemble salad, put chopped cabbage and carrot in a big salad bowl. Add the steamed shredded chicken and the bean sprouts. Stir through the Vietnamese mint and coriander, then drizzle the dressing all over it. Sprinkle the chopped cashews and toasted sesame seeds over the top.
Grate the cabbage and carrots and place in a big salad bowl. Add the steamed shredded chicken and the bean sprouts. Stir through the Vietnamese mint and coriander, then drizzle the dressing all over it. Sprinkle the chopped cashews and toasted sesame seeds over the top.
Zest and juice lime. Grate ginger. Place all ingredients in a jar and shake (with the lid on obviously!) Drizzle all over the salad.