Salad: 1 medium cucumber, seeds removed, cut into matchsticks
Salad: 1 large carrot, sliced
Salad: 1 medium daikon or market radish, sliced
Salad: 1 Tbsp toasted sesame oil
Salad: 1/2 lime, juiced
Salad: 2 scallions, trimmed and tops removed, sliced
Salad: ¼ cup mint leaves
Salad: ¼ cup cilantro leaves
Dressing: 1 tbsp extra-virgin olive oil
Dressing: 4 tbsp apple-cider vinegar
Dressing: 1 Tbsp sesame oil
Dressing: 1 Tbsp ginger, minced
Dressing: 1 tbsp orange juice
Dressing: Sea salt, to taste
Directions
Preheat oven to 400°. Combine coconut oil, Nama Shoyu, and fish sauce. Place chicken in a pan, and add marinade. Top with sesame seeds, and place in oven. Cook around 10 minutes, depending upon thickness of chicken breasts.
Combine salt, garlic, and 2 Tbsp vinegar in a bowl. Add to cabbage, and mix well. Set aside.
In a separate bowl, combine cucumber, carrot, radish, remaining 2 Tbsp vinegar, sesame oil, and lime juice. Mix.
In a small bowl, combine all dressing ingredients and whisk together.
Remove chicken from oven, and let cool. Slice to desired thickness.
Drain off excess liquid from cabbage; add to other veggies. Mix in scallions, mint, and cilantro, setting a few pieces aside for garnish.
Divide salad between two plates. Top with chicken and sprouts; drizzle on dressing and top with garnish.
