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Love it or hate it, cilantro has a strong association in the taste buds of many, and new research has shown it to be a potentially powerful medicinal aid. A study published in FASEB Journal demonstrates that dodecanal, a compound in the herb long used in folk medicine as an anticonvulsant, can reduce seizure activity.
1. Prepare dressing: In a small skillet, combine oil, garlic, ginger and onions; place over low heat and cook until mixture sizzles. Sauté 30 seconds, then transfer to a small food processor. Add remaining dressing ingredients plus 1 to 2 tbsp water; process until smooth.
2. In a large bowl, combine cabbage, carrots, bell pepper, celery and chicken. Add ½ cup dressing; toss to coat. If desired, add more dressing and toss again. Divide among plates; top with avocado, almonds and cilantro. Serve sriracha on the side.
- Serving Size ¼ of recipe
- Calories 439
- Carbohydrate Content 18 g
- Cholesterol Content 55 mg
- Fat Content 39 g
- Fiber Content 6 g
- Protein Content 21 g
- Saturated Fat Content 6 g
- Sodium Content 874 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 21 g
- Polyunsaturated Fat Content 8 g