Thursday, October 25, 2012

Thai Cabbage Salad with Chicken

In my ongoing effort to find relatively healthy recipes that are also wonderfully delicious, I came across this recipe for Thai Cabbage Salad with chicken on Snapfood. I’ve always enjoyed Thai in general, and Thai salads in particular, so I thought I’d give it a try. It turned out great! Full of flavor with a little bit of spiciness. The original recipe called for cucumbers and red pepper but I omitted them because of personal tastes. I also omitted the peanuts because my husband doesn’t like them. Even though this has a lot of ingredients it was fairly easy to make (especially if you use a mandoline). Oh, and just save yourself the trouble and buy the pre-shredded carrots.

Salad Ingredients
1 small head Red Cabbage, shredded
1 medium head Napa or Green Cabbage, shredded
3 carrots, julienned
1 bunch green onion, sliced thin
1/2 cup tightly packed basil, chopped
1/2 cup tightly packed cilantro, chopped

Dressing Ingredients
1/2 cup sunflower oil (or vegetable oil)
1/2 cup apple cider vinegar
1/4 cup soy sauce
2 Tbsp, Sesame Oil
4 cloves garlic, minced
1 jalapeno pepper, minced
Zest and Juice of 1 lemon
Zest and Juice of 1 lime
2 Tbsp Sriracha

Chicken Ingredients
2 chicken breasts, diced
1 tsp, turmeric
1 tsp, ground ginger
1 tsp, garlic
1 tsp, salt
1 tsp, cumin

Chop up all your vegetables and mix them well in a large Tupperware container (makes it easier for mixing as well as storing). Mix the dressing ingredients in a small jar or Tupperware and shake to mix and emulsify. Don’t pour over the salad until you are done with the chicken. Mix the spices in a small bowl and then add the chicken, stirring to cover evenly. Cook over medium heat while stirring until cooked (about 6-8 minutes). Add the chicken to the vegetables and pour the dressing over it all. Mix well. I put the lid on the Tupperware and shook it around and that seemed to work well. 

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