Lately I have really been craving cabbage. I have no idea why but it's delicious and a great source vitamins, especially Vitamin C and Iron. I had some leftover roast chicken and decided to make a healthy, low fat and tasty dinner consisting of a ton of veggies and some chicken. I was really pleasantly surprised how yummy this was.
I loosely based it off a Slaw salad found at a lunch spot in the FiDi called Urban Picnic. It's a Vietnamese Fusion lunch spot that my coworkers and I frequent at least once a week.
3 splashes of soy sauce
splash of white vinegar
pinch of cracked black pepper
freshly grated ginger (1/2 teaspoon)
Combine all of the vinaigrette ingredients in a big bowl and stir to combine. When just about to serve, add in all the veggies, chicken, and cashews. Toss to coat with the dressing, add a touch more mint on top and serve immediately.