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Gluten-Free Thai Cabbage Salad

Ingredients
  

  • 1/2 package rice vermicelli noodles, cooked and cooled
  • 2 chicken breasts, cooked, shredded and cooled (leftover chicken works great too)
  • 1/2 small green cabbage, sliced thinly
  • 1 red pepper, chopped
  • 3-4 green onions, chopped
  • 1 english cucumber, cut into thin matchstick pieces
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup lightly toasted sunflower seeds
  • Dressing:
  • 2 tbsp sunflower seed butter
  • juice of 1 lime
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 garlic clove, minced
  • 1/2 red chile pepper, chopped
  • 3 tbsp olive or avocado oil

Instructions
 

  • In a mini food processor add all the dressing ingredients and pulse until smooth.
  • Pour dressing into a small jar until ready to use.
  • In a large bowl add the shredded chicken, cabbage, cucumber, red pepper and green onion and toss.
  • Pour dressing over the mixture and toss again.
  • Add the cooled rice noodles and toss to combine.
  • Sprinkle on the sunflower seeds.
  • Serve.
  • Enjoy!
Tried this recipe?Let us know how it was!