Creamy Coconut Chicken Coleslaw

 (Recipe adapted by Belinda Kirkpatrick & Ainsley Johnstone - 'Healthy Hormones: A practical guide to balancing your Hormones')

“This coleslaw is a must for anyone with symptoms of relative oestrogen (hormone)  excess such as fluid retention, weight gain, moodiness, endometriosis or subfertility.  The cabbage and radish both contain a compound know as diindolylmethane (DIM), which helps to remove excess oestrogen through the liver and has also been studied for its effectiveness in combating breast cancer”

Category

Yields4 Servings

The Salad
 500 g Chicken Breast
 270 ml Coconut Cream *organic if you can
 3 cups Wombok (Chinese Cabbage) shredded
 3 cups Red Cabbage (shredded)
 2 Radishes (julienned or cut into sticks)
 ¼ cup Dill (chopped)
 ¼ cup Flat Leaf Parsley (chopped)
 1 tbsp Sunflower Seeds, toasted
 1 tbsp Pepitas (Pumpkin seeds), toasted
 1 tbsp Buckwheat Groats, toasted
The Dressing
 ¼ cup Cashews, raw
 ½ Avocado, sliced or diced
 2 tbsp Lemon Juice
 1 tbsp Tahini
 1 tbsp Red Wine Vinegar

1

Put the chicken breast in a saucepan and add the coconut cream. Top up with water so the chicken is completely covered with liquid. Cover, bring to the boil, then reduce to a simmer and cook for 12-15 minutes, or until the chicken is cooked through.
Leave the chicken to rest in the liquid for 5 minutes, then remove and thinly slice or shred with a fork.

2

In a separate bowl, combine both types of cabbage with the fennel, dill and parsley. Toss to combine and divide between two bowls. Top with the shredded chicken, radish, sunflower seeds, buckwheat groats and pepitas and season with salt and pepper.

3

To make the avocado dressing, place the cashews in a bowl, over with hot water and soak for 15 minutes.

Meanwhile, put the avocado, lemon juice, olive oil, tahini and red wine vinegar into a smoothie maker or food processor.
Season with salt and pepper and add 1/3 cup of water.

4

After the cashews have cooled, drain and add to the rest of the ingredients and blitz until very smooth. Drizzle a generous amount of the avocado dressing over the salad.

Ingredients

The Salad
 500 g Chicken Breast
 270 ml Coconut Cream *organic if you can
 3 cups Wombok (Chinese Cabbage) shredded
 3 cups Red Cabbage (shredded)
 2 Radishes (julienned or cut into sticks)
 ¼ cup Dill (chopped)
 ¼ cup Flat Leaf Parsley (chopped)
 1 tbsp Sunflower Seeds, toasted
 1 tbsp Pepitas (Pumpkin seeds), toasted
 1 tbsp Buckwheat Groats, toasted
The Dressing
 ¼ cup Cashews, raw
 ½ Avocado, sliced or diced
 2 tbsp Lemon Juice
 1 tbsp Tahini
 1 tbsp Red Wine Vinegar

Directions

1

Put the chicken breast in a saucepan and add the coconut cream. Top up with water so the chicken is completely covered with liquid. Cover, bring to the boil, then reduce to a simmer and cook for 12-15 minutes, or until the chicken is cooked through.
Leave the chicken to rest in the liquid for 5 minutes, then remove and thinly slice or shred with a fork.

2

In a separate bowl, combine both types of cabbage with the fennel, dill and parsley. Toss to combine and divide between two bowls. Top with the shredded chicken, radish, sunflower seeds, buckwheat groats and pepitas and season with salt and pepper.

3

To make the avocado dressing, place the cashews in a bowl, over with hot water and soak for 15 minutes.

Meanwhile, put the avocado, lemon juice, olive oil, tahini and red wine vinegar into a smoothie maker or food processor.
Season with salt and pepper and add 1/3 cup of water.

4

After the cashews have cooled, drain and add to the rest of the ingredients and blitz until very smooth. Drizzle a generous amount of the avocado dressing over the salad.

Creamy Coconut Chicken Coleslaw