You can easily substitute shrimp or tofu for the chicken. As there are multiple ingredients, if your market doesn’t carry a few items, such as lemongrass or tamarind paste, it’s fine to skip them; this salad will be loaded with flavor.
Prep Time: 25-30 Minutes
1 Tbsp avocado oil
¾ pound chicken breast, very thinly sliced
¼ tsp sea salt
1 stalk lemongrass, trim the top and base of the stalk—use only the bottom 3 inches; peel off any dry or tough outer layers, then mince
1 tsp ginger root, peeled and diced
2 cups cabbage, thinly sliced
2 medium carrots, grated
1 cup daikon radish (1 small daikon radish), grated
¼ cup fresh basil, chopped
¼ cup mint, chopped
¼ cup fresh cilantro, chopped
2 Tbsp macadamia nut oil
Juice of 1 lime (~ 3 Tbsp)
1 tsp Tamarind paste
2 tsp sesame oil
½ tsp Tamari sauce
1 tsp honey
2 tsp sesame seeds
Heat a sauté pan to medium-high heat, add oil, then chicken (or other protein), salt, lemongrass, and ginger root. Stir occasionally until lightly browned, about 6-7 minutes, then set aside.
Combine salad ingredients in a serving bowl.
Whisk dressing ingredients until mixed. Toss with the salad and chicken.
Garnish with sesame seeds and serve.
Steven Masley, MD
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