The main ingredients are a rainbow of vegetables full of antioxidants that can help fight inflammation and prevent serious disease and aging. (Read this blog to find out more.)
Insider tip: for a touch of added sweetness and crunch, try stirring in some shredded apple – the pectin is especially healing for your gut.
Vietnamese Chicken and Cabbage Salad joins Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce; Asian Confetti Quinoa Salad with Almonds; and Coconut Ice Cream in our Virgin Vietnamese menu.
1To Slow-Roast Nuts: Place 1 cup raw nuts and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours.
2Combine the lime juice, oil, fish sauce, green onion, and monk fruit extract in a small bowl.
3Combine the cabbage, arugula, cucumber, carrot, cashews, basil, and chicken in a separate bowl. Pour in the dressing and toss well.
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