Recipes

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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.

Ingredients

Salad:

  • 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!)

Dressing:

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  1. 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.