A bright, vegetable-packed Chinese chicken salad with shredded cabbage, mung bean sprouts, fresh herbs, and a punchy dressing of rice vinegar, coconut aminos, lime, and ginger. Naturally low in oxalates and ready in about 35 minutes.
Fill an Instant Pot 1/3 to 1/2 of the way full with water and place the chicken breasts in the water — they should be fully submerged. Set the Instant Pot to Pressure Cook on High for 10 minutes. Once the timer goes off, allow a natural release. Transfer the cooked chicken to a plate to cool, then shred with two forks. Set aside.
In a small bowl, combine the rice vinegar, coconut aminos, fish sauce, lime juice, walnut oil, pressed garlic, grated ginger, and red chili crisp. Whisk thoroughly to combine.
In a large bowl, combine the coleslaw blend, mung bean sprouts, green onions, cilantro, and mint. Toss to combine.
Add the shredded chicken to the salad. If serving the whole batch right away, pour the dressing over and toss to coat. If serving in portions, dress only the amount you're eating now — the salad turns soggy if dressed and stored overnight.