Credit: Chad Sarno
red cabbage, cut into 3 wedges
Napa cabbage, cut into 3 wedges
Thai chillies, sliced thin
Preheat the grill to high.
Rub olive oil on the cabbage wedges and the plant-based chicken. Sprinkle sea salt.
Place on the heated grill and grill on each side for 3-4 minutes. Remove the ingredients into a tray.
water to blend
In a blender, blend everything until smooth in. Add more water as needed to get into the required consistency.
almonds, toasted and chopped
Chop grilled cabbage and plant based chicken and arrange on plates.
Garnish with almonds, fresh mint and basil.
Drizzle almond sauce on each salad.