Whenever I buy a head of cabbage, it seems to last FOREVER. Seriously, it's like the vegetable that just keeps on going! I remember one particular occasion last summer - I wanted to bring cole slaw to a party, and bought both red and green cabbages. Four batches of cole slaw later ... we were cabbaged out.
This salad though, is definitely going into the regular rotation this summer (and, I'll buy cabbages just to make it)! It's packed with produce and protein - not to mention tons of fresh flavor. Perfect for a light but filling meal. I used a rotisserie chicken, but feel free to use whatever protein you like - sliced pork or shrimp, or maybe even edamame, would be delicious too.
Asian Chicken and Cabbage SaladYield: 4 servings
- 1 red jalapeno or Fresno chile with some seeds, finely chopped
- 1/4 cup vegetable oil
- 1 teaspoon sesame oil
- 2 teaspoons peanut butter
- 3 tablespoons fresh-squeezed lime juice
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon grated or finely chopped peeled ginger
- 1/2 - 1 teaspoon sriracha or other hot sauce, to taste (optional)
- Salt & pepper, to taste
- 1/2 small head (about 5 cups) red cabbage, thinly sliced
- 3 medium carrots, peeled, shredded
- 6 scallions, white and pale green parts, thinly sliced
- 3 cups shredded rotisserie or poached chicken
- 1 cup baby spinach, thinly sliced
- 1/3 cup fresh cilantro, roughly chopped
- 1/4 cup chopped dry-roasted peanuts
- 1 teaspoon toasted sesame seeds
- 1 lime, cut into wedges, for serving
- In a large bowl, whisk together all dressing ingredients, through sriracha. Add salt and pepper to taste.
- Add cabbage, carrots, scallions, chicken, spinach, and cilantro to bowl; toss to coat.
- Divide evenly on to plates, and top with peanuts and sesame seeds. Garnish with lime wedges.
Source: Slightly adapted from Bon Appétit, May 2013