Friday, May 1, 2015

Simple Asian Chicken and Cabbage Salad

Recipe from Everyday Food
Husband-Tested in Alice’s Kitchen
Serves 4

Here’s a simple and tasty salad to make, perfect for a light weeknight dinner.

¾ cup coarsely chopped scallions (about 6) or 1 large shallot, minced
¾ cup cilantro leaves
¼ cup cider vinegar
2 teaspoons finely grated peeled fresh ginger
4 teaspoons toasted sesame oil
Kosher salt
Freshly ground pepper
1 small red cabbage, halved, cored, and shredded (8 cups)
2 cups shredded or coarsely grated carrots (about 4 medium)
12 ounces poached chicken breast or skinless rotisserie chicken meat, shredded (3½ cups)
½ cup chopped unsalted peanuts (optional, but a nice addition)
Rice crackers (optional)

In a 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.

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