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Bon Appétit

Asian Chicken and Cabbage Salad

By Jenny Rosenstrach and Andy Ward

4.8

(38)

Image may contain Plant Food Produce Furniture Table Dining Table Vegetable Bean and Lentil
Asian Chicken and Cabbage SaladDanny Kim

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.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  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.

TagsSaladAsianChileVegetableLimeCitrusFruitChickenPoultryRed CabbageCabbageLeafy GreensCarrotRoot VegetableScallionOnionCilantroHerbs & SpicesSpinachPeanutNutMainDairy FreeEasyQuickWeeknight MealsBon Appétit

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