ASIAN CHICKEN AND CABBAGE SALAD
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
I found this recipe in Bon Appétit Magazine last month and have eaten it almost every day since then. It's not terribly Jewish but it's a great summer salad and you can cut the cabbage, carrots, and spinach up ahead of time because they don't get brown or soggy like regular lettuce.
INGREDIENTS
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) - I couldn't find this so I left it out.
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 - I don't like cilantro so I left it out too!
1/4 cup chopped dry-roasted peanuts
1/2 teaspoon toasted sesame seeds
DIRECTIONS
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.
