Crunchy Rainbow Cabbage Slaw with Chicken

This Crunchy Rainbow Cabbage Slaw with Chicken is quick to prepare and can be made in bulk! It is light, fresh, and bursting with colour, and is a great way to boost your veggie intake for the day!

 

The dressing is reminiscent of Thai flavours, and with the added chicken, it makes for a very delicious and satisfying meal.

 

Serves 4

Gluten-Free, Dairy-Free

Nutrition Per Serve: 313 Calories, 30g Protein, 21g Carbohydrate, 13g Fat, 4g Fibre
Crunchy chicken rainbow salad
 

Ingredients:

 

Slaw:

  • 500g pre-chopped cabbage mix

  • 2 large carrots, julienned

  • 3 cups bean sprouts

  • 3 sprigs of green onions, chopped finely

  • 1/2 cup coriander leaves, chopped roughly

  • 1/2 cup mint leaves, chopped roughly

  • 3 cups cooked shredded roast chicken

  • 2 Tbsp sesame seeds

 

Dressing:

  • 3 tbsp rice wine vinegar

  • 2 tsp fish sauce

  • 2 tbsp lime juice

  • 1 tbsp sesame oil

  • 3 tbsp low sodium soy sauce

  • 1/2 tbsp brown sugar

  • 1/2 tsp fresh red chilli, finely chopped

  • 2 garlic cloves, chopped finely or minced

 

Method:

  • Add all dressing ingredients to a jar, screw the lid on tight and shake well.

  • Combine all salad ingredients.

  • Add dressing just before serving, toss well.

  • Garnish with extra herbs and sesame seeds, and a wedge of lime.

  • Serve & enjoy!

  • Keeps for 4 days, salad kept separately to dressing

 
Crunchy chicken salad

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