Vietnamese Chicken Salad with Cabbage

Step 1

Whisk together the Sriracha Sauce, garlic, Monkfruit Sweetener or other sweetener, unseasoned rice vinegar, fresh lime juice, and fish sauce to make the dressing. (Fish sauce can vary in strength, and if you’re not used to it I recommend starting with less and adding it until the dressing tastes good to you.

Step 2

Taste dressing to see if you want a bit more Sriracha Sauce. Season dressing with salt and fresh ground black pepper to taste.

Step 3

Dice the chicken to make 5 cups chopped bite-sized chicken pieces. Then put diced chicken plastic bowl and mix with about half the dressing. (You can also add the red onions to marinate with the chicken if you want to tame them down a bit.)

Step 4

Let marinate 15 minutes or longer while you chop the cabbage and cilantro and slice the radishes.

Step 5

When ready to serve, add the cabbage, radishes, and cilantro to the chicken/dressing mixture and toss, adding more dressing until the salad is as moist as you’d like it. (You may not need to use all the dressing.)

Step 6

Serve immediately.

Step 7

This dressing will keep in the fridge for at least a week. If you won't eat this much salad at one time, chop all ingredients except cilantro, mix the dressing, and keep in the fridge. When you're ready to eat, marinate chicken a few minutes while you chop cilantro, them combine and eat!