1 Servings 12 min Cook
1 Medium Carrots
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Cup, shredded Cabbage
1 Cup, shredded Red Cabbage
1 Cup, shredded Cabbage
4 Tbsp Currants, Zante
2 Tbsp Pumpkin And Squash Seed Kernels
2 Tbsp Sunflower Seed Kernels
1 Tbsp Sesame Seeds
1/3 Cup Soymilk
1 Large (3-1/4" dia) Apples
4 Oz Cashew Nuts
1 Cup Balsamic Vinegar
1/3 Oz Sesame Seeds
1 Tbsp Currants, Zante
Melt coconut oil in a pan over medium-high heat.
Dice chicken and add to the pan.
Cook for 7-12 minutes, or until cooked through and no longer pink; set aside.
Chop cabbage and place in a large bowl.
Top with the chicken.
Combine balsamic vinegar, olive oil, paprika, and pepper in a bowl.
Whisk together well.
Pour over cabbage and chicken.
Toss to combine.
Enjoy!
