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Vietnamese-Style Chicken Salad
(loosely adapted from here)
Salad:
1/2 a Savoy cabbage, shredded*
2 medium carrots, grated
3-4 green onions, sliced thinly (include some of the green part)
1 mango, peeled and cut into matchsticks
3 cups cubed cooked chicken**
1/2 cup roasted unsalted peanuts
Dressing:
2 tablespoons olive oil
1 tablespoon toasted sesame oil***
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon sriracha
2 teaspoons fresh grated ginger
1) Toss together all salad ingredients, except peanuts, in large bowl.
2) Shake together dressing ingredients in small jar or bottle. Pour over salad and toss to coat.
3) Divide between three bowls or plates and garnish with peanuts. Serve.
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This salad is beautiful! It also travels well, even if you've already added the dressing; the Savoy cabbage does not wilt like lettuce would. Leftovers are equally delicious.
*This was about 6 cups of cabbage for me.
**Left over from a roast chicken, perhaps, or you can quickly poach a couple thighs or breasts.
***If you don't have sesame oil, improvise with an additional tablespoon of olive oil, plus 1 teaspoon of sesame seeds. But the sesame oil is really the best!
{image credit: Campobello Island}
