Vietnamese Inspired Shredded Chicken Salad Recipe

Whether youre doing a january whole30 or headed back to the office after months of working from home, this is a great make-and-take lunch that stays well in the fridge the whole week. inspired by goi ga, this shredded-chicken salad is bright and crunchy with three kinds of cabbage, lots of herbs, toasted cashews, and rotisserie chicken to make it easy. theres a lot of chopping and shredding in the beginning, but this is mostly assembly. if you have a mandolin and/or a food processor with a shredding attachment, this will be pretty quick. as is, when pre-dressed; the salad lasts about 3 days in the fridge. the cabbage does lose a bit of its crunch, and the salt from the fish sauce makes the veggies release a bit of water. to make it last for about a week of lunches, keep the dressing in the fridge and mix together the chicken, veg and herbs. when youre ready to serve it, dress it on the spot. if you are not doing the whole30, add about 2 teaspoons of coconut sugar to the dressing to help balance out the salt and acid.