Sunday, September 13, 2009

chicken cabbage salad

From the newspaper. Always a hit - super yummy!

Cook the chicken (recipe called for 3-4 boneless skinless chicken breasts; I've used just one boiled with Old Bay or Tony Chachere's until done; I don't find leftover chicken to work very well)

1/2 large head cabbage, diced
2-3 large carrots, diced (I shred them)
1/2 bunch green onions, sliced
Combine in large bowl, then add chicken & dressing.

1/4 c fresh lime juice (about one large lime or two small; doesn't have to be exact) (really, fresh is sooo much better than from a bottle, especially in this, because it's a major player)
1/2 teaspoon sugar
1 T fish sauce (1 was sufficient)
red pepper flakes
combine & stir well, taste and adjust. (It doesn't taste good to me at this stage, but added with herbs later it's good. )

1/2 bunch cilantro, chopped
1 T chopped fresh mint (I usually omit the mint & basil because I think it makes the salad too busy)
1 T chopped fresh basil
1/4 c peanuts plus more for garnish (the peanuts are fabulous in this, so don't omit!)

Just before serving, toss salad with herbs & peanuts - add more peanuts as desired. (Probably better to add the herbs in just before eating rather than leaving in there overnight.)

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