Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
Friday, May 1, 2015
Simple Asian Chicken and Cabbage Salad
Recipe from Everyday Food
Husband-Tested in Alice’s Kitchen
simple and tasty salad to make, perfect for a light weeknight dinner.
coarsely chopped scallions (about 6) or 1 large shallot, minced
teaspoons finely grated peeled fresh ginger
teaspoons toasted sesame oil
small red cabbage, halved, cored, and shredded (8 cups)
cups shredded or coarsely grated carrots (about 4 medium)
ounces poached chicken breast or skinless rotisserie chicken meat, shredded (3½
chopped unsalted peanuts (optional, but a nice addition)
blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend
until smooth. Season generously with salt and pepper. Set dressing aside.
In a large bowl, toss
the cabbage, carrots, and chicken with dressing. Add peanuts, if using. Divide evenly among plates;
garnish with cilantro sprigs (if desired) and serve with rice crackers. This salad is best eaten the day that it's made.
Here are the ingredients for this colorful salad just before tossing together.