Asian Chicken Salad

This is a super quick and easy lunch or dinner to make. If you are pressed for time, you can stop by your favorite healthy market and pick up some already grilled organic chicken, that’s what I did today. The nice thing about cabbage is that it is so hardy that it will last a few days in the fridge, so why not make a lot?

Cabbage is a superstar of a vegetable!  Rich in sulphur (sulfuraphane) which in studies has been proven to prevent cancer cells from growing.  Sulphur also pulls toxins out of the body, so it is a fantastic veggie for detoxing.  The pigment in red cabbage is said to lower blood sugar and boost insulin levels.

2 cups napa or savoy green cabbage sliced in thin shreds
2 cups Red cabbage sliced in thin shreds
5 scallions chopped
handful of kumquats (or you can use shredded carrots)

5 Tablespoons olive oil (an extra drizzle)
2 teaspoons sesame oil
3 tablespoons rice wine vinegar (an extra drizzle)
juice from 1/2 lemon or orange
2 dates if using blender, or 1 tsp honey if not
healthy pinch of salt and pepper

Start by combining cabbage and scallions in a bowl, sprinkle with salt and a drizzle of olive oil and rice wine vinegar, do this before making the dressing just to soften the cabbage a bit. Massage this in with your hands. Then move on to the dressing, toss together and serve with sliced kumquats sprinkled on top.


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