Chopped Thai-style Cabbage Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Oh, the joy of constantly searching for things to bring for lunch. (I go out of my way to NOT eat slimy hospital cafeteria food). This salad was inspired somewhat by Thai Papaya Salad. However, I bought really gross fish sauce and did not have shrimp OR papaya. Read more . So, I made this :) Ingredients:
chicken |
3/4 lb chicken breast |
1 1/2 c soy sauce |
4 tbsp chili garlic sauce (or to taste) |
1 tbsp olive oil |
salad |
1/4 large cabbage, chopped |
1 carrot, shredded |
1/4 c unsalted peanuts, chopped |
2 dried thai chilies, finely chopped |
1 package ramen noodles, crushed |
dressing |
1/4 c soy sauce |
1 clove garlic, minced |
juice of 1 lime |
1 tbsp sushi vinegar (or rice wine vinegar) |
1 tbsp brown sugar |
Directions:
1. First, combine chicken, chili sauce, and soy sauce in a medium bowl to marinate while you make the rest of the salad.
2. Combine all veggies, peanuts, and ramen in a large bowl. Set aside.
3. Combine all dressing ingredients in a small bowl.
4. Cook chicken with the olive oil in a skillet, until cooked through. When cooked, place on cutting board, and roughly chop.
5. Combine all of the ingredients into the large bowl with the veggies.
6. Enjoy! (This is also really tasty the next day...in case you were wondering.)
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