Asian Chicken and Cabbage Salad
Recipe Date:
July 12, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Adapted from Bon Appétit. Pair with Johnson Estate Freelings Creek Traminette.
Ingredients
- 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
Directions
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.
