Thai Chicken Salad

Serves 2 to 4

1 lb ground chicken
2 tbsp coconut oil
1 shallot or 1/2 of a small yellow onion, minced
3 garlic cloves, minced
3 cups red or green cabbage, shredded
1/2 cup carrots, grated
Juice of 2 limes
1/2 tsp red pepper flakes, optional
2 to 3 tbsp of fish sauce
1-inch ginger piece, peeled and grated
Stevia to taste
Handful of basil, julienned
12 mint leaves, minced
1/2 cucumber, seeded and sliced into 1/2 moons
2 scallions, chopped
Small handful of cilantro, chopped

In a medium skillet add coconut oil over medium-high heat.

Add shallot and garlic. Saute until they are starting to caramelize - about 5 minutes. Add chicken and saute until brown. Set aside.

Whisk limes, red pepper flakes, fish sauce, ginger and stevia.

Toss chicken, veggies and herbs.

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