Asian Chicken Salad
This is one of those made-up recipes where the measurements aren’t very precise, so feel free to improvise. This is a nice light and colorful meal for a hot summer day.
- 2 c. shredded green cabbage
- 1 c. shredded red cabbage
- 1 c. shredded carrot
- 1 c. julienned cucumber (go for the english seedless kind)
- 3 or 4 green onions, sliced thinly
- red onion, finely diced, to taste
- 1/2 package fine rice noodles
- handful chopped cilantro
- handful chopped unsalted peanuts
- shredded cooked chicken or shrimp (or both!)
- 3 T. soy sauce
- 2 T. rice vinegar
- 2 or 3 T. orange juice
- 1 T. peanut oil
- 1/2 t. sesame oil
- 1 big T. hoisin sauce (use good quality)
- 2 or 3 garlic cloves, smashed and minced
- 1 T. grated fresh ginger
- red pepper flakes, to taste
- Pour boiling water over rice noodles and let them soften while you prepare the rest of the salad. Once they are soft, cut them into shorter lengths for easy tossing.
- Grate the cabbage & carrots (or buy it preshredded in bags) and chop the cucumbers, onions, and cilantro. Add all to bowl. Toss with softened rice noodles.
- Prepare the dressing by whisking all the ingredients in a small bowl. The measurements here are very approximate, so follow your own particular tastes. It will still come out well.
- Just before serving, toss the salad ingredients with some of the dressing until it’s lightly coated. I usually sprinkle the chicken (or shrimp) and peanuts on top before serving, but you could mix them all in before dressing as well. Serve with additional dressing at the table.
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