Chicken Sando
For the Cabbage Salad
4 cups green & purple cabbage
2 green onion, sliced
Handful cilantro
1/3 cup plant-based mayo
Fresh juice from 1/2 juicy lemon
1 tbsp agave nectar
1/2 tsp black pepper
2 tsp vegan fish sauce

For the Sando
2 Ciabatta bread buns
2 Gardein plant-based Chick’n filet, baked by the following the direction of the package
2 tbsp Seonkyoung’s chili oil or La Gan Ma

I also love this combo on top of warm cooked rice too, instead of in-between bread. Try if you are like me! 🍚

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