I love everything about this recipe....lots of healthy vegetables and some Asian flavors. I liked the description in Bon Appetit....kind of a detox from vacation and heavy eating salad...light flavors work great. The authors in the magazine call it Redemption salad. Well, whatever you want to call it, it makes a great quick and healthy dinner.
I made it on on warm spring day and we all loved it. I made it fairly close to the original recipe; however, I took the shortcut of using already shredded cabbage from the grocery store as a time saver. Gee, add that and rotisserie chicken and making the dressing in the morning and it was a dinner that came together in just a few minutes.
Recipe:
1 chile, chopped, with some seeds
1/3 c vegetable oil
1/4 c lime juice
2 T soy sauce
2 t brown sugar
1 t fish sauce
1 t grated and peeled ginger
5 c shredded cabbage
2 medium carrots, shredded
handful chives
2 c rotisserie chicken, shredded
1 c baby spinach, thinly sliced
1/3 c chopped fresh cilantro
1/4 c chopped dry roasted peanuts
1 t sesame seeds
Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a bowl. In a large bowl add cabbage, carrots, chives, chicken, spinach, and cilantro. Toss with the dressing. Top with peanuts and sesame seeds.
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