Whenever I buy a head of cabbage, it seems to last FOREVER. Seriously, it’s like the vegetable that just keeps on going! I remember one particular occasion last summer – I wanted to bring cole slaw to a party, and bought both red and green cabbages. Four batches of cole slaw later … we were cabbaged out.
This salad though, is definitely going into the regular rotation this summer (and, I’ll buy cabbages just to make it)! It’s packed with produce and protein – not to mention tons of fresh flavor. Perfect for a light but filling meal. I used a rotisserie chicken, but feel free to use whatever protein you like – sliced pork or shrimp, or maybe even edamame, would be delicious too.
Asian Chicken and Cabbage Salad
Yield: 4 servings
- 1 red jalapeno or Fresno chile with some seeds, finely chopped
- 1/4 cup vegetable oil
- 1 teaspoon sesame oil
- 2 teaspoons peanut butter
- 3 tablespoons fresh-squeezed lime juice
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon grated or finely chopped peeled ginger
- 1/2 – 1 teaspoon sriracha or other hot sauce, to taste (optional)
- Salt & pepper, to taste
- 1/2 small head (about 5 cups) red cabbage, thinly sliced
- 3 medium carrots, peeled, shredded
- 6 scallions, white and pale green parts, thinly sliced
- 3 cups shredded rotisserie or poached chicken
- 1 cup baby spinach, thinly sliced
- 1/3 cup fresh cilantro, roughly chopped
- 1/4 cup chopped dry-roasted peanuts
- 1 teaspoon toasted sesame seeds
- 1 lime, cut into wedges, for serving
- In a large bowl, whisk together all dressing ingredients, through sriracha. Add salt and pepper to taste.
- Add cabbage, carrots, scallions, chicken, spinach, and cilantro to bowl; toss to coat.
- Divide evenly on to plates, and top with peanuts and sesame seeds. Garnish with lime wedges.