- 1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
- 1 small red onion, chopped fine
- 1 teaspoon minced garlic
- 1 pound boneless skinless chicken
- 4 tablespoons lime juice
- 3 tablespoons fish sauce (Red Boat brand)
- 1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
- 2 teaspoons red pepper flakes
- Honey, to taste
- 3 tablespoons extra virgin olive oil
- 4 cups shredded Napa cabbage
- 1 red pepper, diced
- 3 carrots, grated
- 2 scallions, chopped
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup raw cashews, toasted and chopped
Instructions
- Heat coconut oil over medium high heat. Add onion and garlic and cook for two minutes. Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken
- Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes. Slowly whisk in olive oil until emulsified. Add honey to taste.
- In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.
No comments:
Post a Comment