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
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.
Recipe notes
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