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Wednesday, January 25, 2012

Cabbage Pumpkin Chicken Salad with Macadamia Oil Dressing

Happy New Year ! I haven't written any recipe for a while. 
I have created this one yesterday at 10 PM, when I came back home after work. 
The mix of Cabbage and Pumpkin is absolutely delicious ! ( Yes ... for those who use these words only for a cake or for a brownie, it could be surprising. As I quit sugar and grains 6 months ago, my palate has changed a lot and I honestly love the taste of real food and veggies !) 

So .. 

 You need : 

- 1/4 Cabbage (1 Cup per person when raw and chopped)

Organic Veggies are always my preference, as my body doesn't eliminate toxins and pesticides properly

-  1/8 Pumpkin (Half a Cup) 

- 150  Grams of Chicken ( Use the Leftovers !) 

- Macadamia Oil, roughly 1 and 1/2 desert spoon 
- Apple Cide Vinegar, 1 teaspoon per person ( more if you like bitter taste) 
- Tahini (Half of a teaspoon per person) 
- Fresh Lime (A few drops) 
- Pepper

Instructions : 

  1. Cut roughly the pumpkin into 2 or 3 large pieces (skin on) 
  2. Chop the cabbage as you want it to be in your salad ( you need a sharp knife) 
  3. Steam your veggies separately : Pumpkin ( skin on) then Cabbage. It will takes 30 minutes. You can always cook the veggies before, so they are ready to use for your salad.  
  4. Cut the chicken into small pieces. 
  5. Mix the macadamia oil, apple cider vinegar and tahini in a large bowl
  6. Toss the veggies (even slighlty warm) and chicken into the bowl
  7. Top with Fresh Lime and Pepper

Bon Appétit ! 

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