Ingredients
- 500 grams boneless skinless chicken breast
- 270 ml coconut cream
- 2 cups Chinese cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1/4 cup dill, chopped
- 1/4 cup parsley, chopped
- 2 radish, julienned
- 1 tablespoon sunflower seeds (toasted)
- 1 tablespoon buckwheat groats (toasted)
- 1 tablespoon pumpkin seeds (toasted)
- Sea salt
- Freshly ground black better
- FOR AVOCADO DRESSING
- 1/4 cup cashew nuts
- 100 grams avocado (1/2 avocado)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 tablespoon vinegar (caramelised red wine vinegar)
How to Make
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Step 1: Put the chicken breast in a saucepan and add the coconut cream and top up with water so the chicken is completely covered with liquid and bring to the boil, then reduced to a simmer and cook for 12 to 15 minutes, then remove and thinly slice or shred with a fork.
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Step 2: In a separate bowl, combine both types of cabbage with the fennel, dill and parsley and toss to combine and then divide between 2 bowls.
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Step 3: Top with the shredded chicken, radish, sunflower seeds, buckwheat groats and pumpkin seeds, and season with salt and pepper.
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Step 4: To make the dressing, place the cashews in a bowl, cover with hot water and soak for 15 minutes.
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Step 5: Meanwhile, put the avocado, lemon juice, oil, tahini and red wine vinegar in a food processor and season with salt and pepper and add 1/2 cup water.
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Step 6: After cashews have cooled, drain and add the other ingredients and blitz until smooth and drizzle over salad.
We hope you enjoy this recipe!
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