Thai-Inspired Chicken and Cabbage Salad
Description
In this simple Thai-inspired chicken and cabbage salad recipe, cabbage is tossed with a simple dressing—fresh lime juice, fish sauce, sugar, and Sriracha—and a ton of chopped cilantro, scallions, and vegetables. It comes together in a snap, and tastes light and summery.
Ingreadient :
- 2 chicken breasts, about 1 lb., optional
- 1/2 cabbage, Savoy or Napa or whatever you have
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 red bell pepper, seeded and thinly sliced
- 2 to 3 carrots, thinly sliced, see notes above
- 6 scallions, thinly sliced
- 1 small bunch cilantro, roughly chopped to yield about 1 cup
- 1 small red onion, thinly sliced
- 1/4 cup plus 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1.5 tablespoons sugar (4.5 teaspoons)
- 1/2 teaspoon Sriracha + more to taste
Direction :
- If you are using the chicken, bring a small pot of water to a boil. Drop in the chicken breasts. Cover the pot. Remove pot from heat. Let stand 15 minutes. Uncover. Remove breasts. Let cool briefly. Pull/shred into pieces.
- Meanwhile, remove the core from the cabbage. Thinly slice the cabbage and place in a large bowl. Pour in the oil. Sprinkle evenly with the salt. Massage the cabbage with your hands. Really squeeze it firmly until it shrinks in size and becomes more saturated in hue.
- To the bowl of cabbage, add the peppers, carrots, scallions, cilantro, and red onion. Add the chicken, if using.
- Make the dressing: Stir together the lime juice, fish sauce, sugar, and Sriracha. Pour over the bowl of vegetables. Toss to coat evenly. Taste. Adjust with more salt or Sriracha as needed.
