Thai Chicken and Cabbage Salad
Ingredients
The salad
-
2
pieces
chicken breasts
-
½
cabbage
Savoy or Napa
-
2
tablespoons
olive oil
-
½
teaspoon
kosher salt
-
1
piece
red bell pepper
-
2 to 3
pieces
carrots
-
6
pieces
scallions
-
1
small bunch
cilantro
-
1
small
red onion
The dressing
-
¼
cup
freshly squeezed lime juice
-
1
tablespoon
fish sauce
-
1½
tablespoons
sugar
-
½
teaspoon
Sriracha
Instructions
- If using chicken, boil water and poach the chicken breasts for 15 minutes, then shred them.
- Remove the core from the cabbage, slice it thinly, and massage it with olive oil and salt.
- Add sliced red bell pepper, carrots, scallions, cilantro, red onion, and shredded chicken to the cabbage.
- Make the dressing by mixing lime juice, fish sauce, sugar, and Sriracha, then pour it over the salad.
- Toss everything to coat evenly and adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
600mg
Cholesterol
60mg
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