chinese chicken cabbage salad
Try this chinese chicken cabbage salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
contains gluten
red meat free
shellfish free
contains honey
dairy free
- 1 tsp. salt
- 1 lemon, juiced
- sesame seeds
- 1/2 tsp. freshly ground black pepper
- 1/4 c. soy sauce
- 1 cooked rotisserie chicken
- 1/2 napa cabbage thinly sliced
- 1 c. julienned carrots
- 1/4 c. cilantro roughly chopped
- 1/4 red wine vinegar
- 2 heaped tsp. honey
- 1- inch piece of ginger peeled + grated (i use a microplane)
- 3/4 c. olive oil
- 1/2 c. chopped cashews
- Carbohydrate 1.7210425 g
- Cholesterol 0 mg
- Fat 1.4975505 g
- Fiber 0.402770006451011 g
- Protein 0.5792095 g
- Saturated Fat 0.20975355 g
- Serving Size 1 1 -6 (16g)
- Sodium 291.13415 mg
- Sugar 1.31827249354899 g
- Trans Fat 0.06575715 g
- Calories 20 calories
In a small skillet, add the cashews and toast gently over low heat. Transfer to a cutting board to cool. Chop into bite-sized pieces and set aside for garnish.To make the vinaigrette, add the first 7 ingredients to a bowl and whisk well to combine. Slowly add the the olive oil and continue whisking to emulsify.Remove both breasts from the chicken and thinly slice (or shred with your hands). Save the rest of the chicken for another use.To a large bowl, add the cabbage, carrots, cilantro and chicken.Add a small amount of vinaigrette and toss well. Taste the salad, and add more vinaigrette if desired.Garnish with chopped cashews and sesame seeds.Serve at room temperature.
