Asian Chicken and Cabbage Salad
A fresh and vibrant Asian-inspired salad featuring shredded rotisserie chicken, crunchy red cabbage, and carrots tossed in a spicy-tangy dressing with lime, soy sauce, and fish sauce, topped with peanuts and sesame seeds.
6 servings
15 min
Ingredients
- •1 whole red jalapeño or Fresno chile with some seeds, chopped
- •⅓ cup vegetable oil
- •¼ 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
- •1 pinch Kosher salt
- •½ head small head of red cabbage, thinly sliced (about 5 cups)
- •2 medium medium carrots, peeled, shredded
- •6 whole scallions, whites and pale greens only, thinly sliced
- •3 cups shredded rotisserie chicken
- •1 cup baby spinach, thinly sliced
- •⅓ cup chopped fresh cilantro
- •¼ cup chopped dry-roasted peanuts
- •½ teaspoons toasted sesame seeds
Cooking Instructions
- 1.
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.
15 min
