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Gut Friendly Chicken Slaw

Get out of your comfort zone with this lightly dressed chicken slaw full of fiberous prebiotic veggies to boost your gut health! Enough for a crowd.
Servings 6


  • 1/2 green cabbage
  • 1 jicama size of palm
  • 1 leek
  • 1 celery root size of palm
  • 8 oz cauliflower rice
  • 3-4 cups shredded cooked chicken
  • 1/3 cup pumpkin seeds
  • 1/2 cup slivered almonds
  • fermented sauerkraut optional topping


  • 1/8 cup ume plum vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder


Prepare veggies

  • Remove outer layers of cabbage and cut into chunks that can fit through your food processor.
  • Chop green end off leek and tip of white part. Cut remaining leek in half lengthwise and then into half-moons. Add half-moons to a bowl of water and swirl around to start to break up any dirt. After it sits for about 5-10 minutes, use your hands to remove the leek pieces and discard dirty water.
  • Using a sharp knife  remove edges of celery root and jicama. Then carefully, use knife  to remove the edges. These are too thick for a veggie peeler. After peeled, cut into chunks that can fit through your food processor.
  • Thaw cauliflower rice if using frozen.

Prepare nuts and seeds

  • In a dry skillet, add nuts and seeds over medium to low heat and slightly toast.
  • Stir occasionally  and keep a close eye, as they will burn quickly.

Prepare dressing

  • Add all ingredients to a large bowl and stir to combine.

Prepare slaw

  • Using your food processor, begin to feed all veggies, except cauliflower rice, through your food processor.
  • Add slaw veggies, cauliflower rice, and chicken to a bowl on top of the dressing and stir to thoroughly combine.
  • Top with nuts + seeds.
  • Serve with optional scoop of sauerkraut.


  • Make and eat on all week long!
  • If you prefer to use as a side dish, this will serve up to 15-20 depending on the size of the veggies.
  • Ume plum vinegar is a unique Japanese vinegar made from fermenting Ume plums in a salt brine. Feel free to sub red wine vinegar in place. 
  • No celery root, sub 4 stalk celery, although I encourage you to experiment and get out of your comfort zone to try new veggies. 
  • Fresh cauliflower rice is best. Most stores carry prepared bags. If not, consider using a food processor and chopping yourself or sub some thawed frozen. 
  • This is best made ahead of time.