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Johnson Estate Winery

Asian Chicken and Cabbage Salad

Asian Chicken and Cabbage Salad
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Adapted from Bon Appétit. Pair with Johnson Estate Freelings Creek Traminette.
  • 1 red jalapeño or Fresno chile, chopped
  • 1/3 cup olive oil or peanut oil
  • 3/4 cup fresh lime juice
  • 2 tbsps reduced sodium soy sauce
  • 2 tsps light brown sugar or honey (to replace the soy sauce)
  • 1 tsp fish sauce (nam pla or nuoc nam)
  • 1 tsp grated ginger
  • kosher salt
  • 1/2 small head of red cabbage, thinly sliced (about 5 cups)
  • 2 medium carrots, peeled and shredded
  • 6 scallions, whites and pale green portions, thinly sliced
  • 1/2 cup sliced jicama
  • 3 cups shredded rotisserie chicken
  • 1 cup baby spinach, thinly sliced
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup fry-roasted peanuts

Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl, season with salt.

Put cabbage, jicama, carrots, scallions, chicken, spinach, and cilantro in a bowl, drizzle on dressing and toss. Garnish with peanuts and cilantro.

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