Cabbage rolls with cucumber and carrot slaw

INGREDIENTS
6 boneless skinless chicken breasts, cut into small chunks
2 bunches asparagus, chopped in to ½ inch pieces
1 lb button mushrooms, roughly chopped
1 large head green cabbage
12 oz baby spinach, leaves torn
1 ½ cups coconut aminos
⅓ cup white wine vinegar or rice vinegar
1 ½ tsp garlic powder
1 ½ tsp ground ginger
1 ½ tsp tapioca starch, optional
1 ½ tsp cold water, optional
Sea salt and freshly ground black pepper to taste
Cooking fat
3 English cucumbers
3 large carrots
¼ cup fresh cilantro, chopped
1 tbsp sesame seeds (optional)
2 ½ tbsp rice vinegar
1 ½ tbsp apple cider vinegar
¾ tsp sesame oil (optional)
1 ½ tsp water

PREPARATION
Start by preparing the carrot and cucumber slaw.
Using a vegetable or julienne peeler, peel thin ribbons or strips of the cucumber and carrots. For the cucumber, peel right down to the seeds.
In a medium sized bowl combine the vinegars, sesame oil if using, and water.
Add in the cucumber and carrots and gently toss.
Top with cilantro and sesame seeds (if using) and chill until cold.
Bring a large pot filled half way with water to a boil (something large enough to fit the head of cabbage).
While waiting for the water to boil mix chicken, asparagus, mushrooms, coconut aminos, vinegar, garlic powder, ground ginger, salt and pepper to taste in a large bowl. Set aside at room temperature.
Clean the cabbage and remove the first layer of leaves. Pierce the core with a carving fork or 2-pronged fork.
Once the water is rapidly boiling submerge the cabbage (using the fork to hold it) and turn until the outer leaves soften, about 1-2 minutes.
Lift the cabbage out of the water, let the water drain, and remove the outer leaves by using a pairing knife to cut near the base of the cabbage so they separate easily.
Let the leaves sit in a colander or on paper towels.
Submerge the cabbage again and repeat the process until you reach the small leaves near the core.
Pat cabbage leaves dry and set aside, covering to keep warm.
In a large skillet or wok heat a small amount of cooking fat over medium-high heat.
Once hot add chicken, vegetables and the marinade to the pan, cook for 6-8 minutes or until chicken is cooked through and vegetables are tender.
Add in spinach and toss until well combined and wilted.
Transfer mixture to a bowl reserving the liquid in the skillet.
If desired use remaining liquid as a dipping sauce. To thicken mix 1 tsp tapioca starch with 1 tsp cold water, bring liquid to a boil, add tapioca/water mixture and stir constantly for 1-2 minutes.
Pour dipping sauce into a small bowl and set aside.
To stuff the cabbage lay a cabbage leaf rib side down and spoon about ¼ cup of the filling into the center. Fold the sides over the filling and roll the cabbage leaf into a cylinder shape. Repeat with remaining leaves and filling.
Serve cabbage rolls warm with dipping sauce and the slaw on the side.