Spiralized Vietnamese Chicken Salad
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 1/3 medium cabbage Blade C
- 1 medium daikon radish peeled, Blade C, noodles trimmed
- 1 medium cucumber Blade C, noodles trimmed
- 2 carrots peeled, Blade C, noodles trimmed
- 2 cups shredded chicken
- ¼ cup chopped cilantro
- ¼ cup chopped basil
- 1 small jalapeño finely chopped
- 2 green onions chopped
- sesame seeds or crushed peanuts for topping
- Vietnamese Dressing
- ¼ cup lime juice
- 2 Tablespoons rice vinegar
- 2 Tablespoons coconut sugar
- 1 ½ Tablespoons fish sauce
- 1 clove garlic minced
Combine cabbage, daikon, cucumber and carrot noodles, shredded chicken, cilantro, basil, jalapeno and green onions in a large bowl.
Whisk together dressing ingredients in a small bowl until coconut sugar has dissolved.
Pour dressing over salad, toss to combine and let stand for 5 minutes before portioning onto plates for serving. Sprinkle each serving with sesame seeds and/or crushed peanuts. Garnish with additional cilantro, basil and green onions.