Crisp Cabbage and Tender Chicken Breast Salad
Crisp Cabbage and Tender Chicken Breast Salad
[Cancer Prevention Recipe] ☆Low-Sodium Side Dish☆ Cabbage and Chicken Breast Salad ~*
A healthy, low-sodium side dish made with cabbage and chicken breast.
Ingredients- Cabbage 210g
- Carrot, a suitable amount
- Chicken breast 100g
Seasoning- Himalayan pink salt 2 pinches
- Minced garlic 1 Tbsp
- Perilla oil (deulgireum) 2 Tbsp
- Himalayan pink salt 2 pinches
- Minced garlic 1 Tbsp
- Perilla oil (deulgireum) 2 Tbsp
Cooking Instructions
Step 1
Rinse the cabbage under running water and place it in a plastic bag. Without sealing it tightly, steam it in the microwave for about 4 minutes using the ‘vegetable steaming’ function if available. This method helps retain the cabbage’s crispness while tenderizing it.
Step 2
While the cabbage is steaming, finely julienne the carrot. This will add color and a hint of sweetness to the dish.
Step 3
Once the cabbage is steamed, let it cool slightly. Chop it into bite-sized pieces (about 2-3 cm). Place the chopped cabbage and julienned carrots into a bowl. Shred the cooked chicken breast and add it to the bowl as well.
Step 4
Add the seasoning ingredients to the bowl: 1 Tbsp minced garlic, 2 pinches of Himalayan pink salt, and 2 Tbsp of perilla oil. These will bring out the fresh flavors of the vegetables and chicken.
Step 5
Gently mix all the ingredients and seasonings together with your hands or a spoon until well combined. Avoid overmixing, which can make the cabbage mushy. Once perfectly mixed, transfer to a serving dish. Enjoy your simple and healthy side dish, the Cabbage and Chicken Breast Salad!
