Asian Chicken and Cabbage Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops. Ingredients:
1 red jalapeño or fresno chile with some seeds, chopped |
1/3 cup vegetable oil |
1/4 cup fresh lime juice |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons light brown sugar |
1 teaspoon fish sauce (such as nam pla or nuoc nam) |
1 teaspoon grated peeled ginger |
kosher salt |
1/2 small head of red cabbage, thinly sliced (about 5 cups) |
2 medium carrots, peeled, shredded |
6 scallions, whites and pale greens only, thinly sliced |
3 cups shredded rotisserie chicken |
1 cup baby spinach, thinly sliced |
1/3 cup chopped fresh cilantro |
1/4 cup chopped dry-roasted peanuts |
1/2 teaspoons toasted sesame seeds |
Directions:
1. Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.
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