VNiceFood

Summer Slaw with Peaches and Parsley — The BBQ Salad I Make Often

Summer Slaw with Peaches and Parsley — The BBQ Salad I Make Often
Prep
10 min
Cook
10 min
Total
20 min
Serves
3
Calories
197 kcal
Carbs
13.90 g

Ingredients

  • 3 cupscauliflower, cut into bite-sized florets
  • 1 tablespooncoconut oil
  • 1/2 poundlean ground chicken
  • 1/4 cupgreen onion, sliced
  • 4 cupsNapa cabbage, chopped
  • 3 tablespoons100% pineapple juice
  • 2 tablespoonsfish sauce
  • 2 tablespoonsfresh lime juice
  • 1/2 tablespoonsriracha, or to taste
  • 1/3 largecucumber, chopped
  • 1/4 cupcilantro, roughly chopped
  • 3 tablespoonsfresh mint, minced
  • —Sea salt, to taste (optional)

Instructions

  1. 1

    Place the cauliflower into a food processor and process until it is broken down and resembles rice. Set aside.

  2. 2

    Heat the coconut oil in a large frying pan with high sides over medium-high heat. Add the chicken and green onion, cooking and breaking up the chicken for 2 minutes.

  3. 3

    Incorporate the cauliflower rice and cook until the chicken is lightly browned, approximately 2-3 minutes.

  4. 4

    Stir in the Napa cabbage and cover the pot. Turn to medium heat and cook, stirring occasionally, for 3 minutes.

  5. 5

    Remove the lid and mix in the pineapple juice, fish sauce, lime juice, and sriracha. Stir to combine, turn the heat to high, and bring to a boil. Once boiling, cook for 3 minutes or until most of the liquid evaporates, stirring frequently to prevent burning.

  6. 6

    Take the pan off the heat and mix in the cucumber, cilantro, and mint. Adjust seasoning with salt if necessary.